Strawberry Rhubarb Coffee Cake

Servings: 6
Ingredients:

3 c  Sliced fresh or frozen
-rhubarb, 1 inch pieces
1    Qt. Fresh strawberries,
-mashed
2 tb Lemon juice
1 c  Sugar
1/3 c  Cornstarch
Cake:
3 c  All-purpose flour
1 c  Sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c  Butter or margarine, cut
-into pieces
1 1/2 c  Buttermilk
2    Eggs
1 ts Vanilla extract
Topping:
1/4 c  Butter or margarine
3/4 c  All-purpose flour
3/4 c  Sugar

Filling:

In a large saucepan combine rhubarb, strawberries and lemon juice. Cover
and cook over medium heat about 5 minutes. Combine sugar and cornstarch;
stir into saucepan. Bring to a boil, stirring constantly until thickened;
remove from heat and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs
and vanilla; stir into crumb mixture. Spread half of the batter evenly into
a greased 13′ x 9′ x 2′ baking dish. Carefully spread filling on top. drop
remaining batter by tablespoonfuls over filling.

For topping: Melt butter in a saucepan over low heat. Remove from heat;
stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle
over batter. Lay foil on lower rack to catch any juicy fruit spillovers.
Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares.
Servings: 16-20 servings.

SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine Mar/Apr 93
POSTED BY: Jim Bodle 5/93