Strawberry Rhubarb Coffee Cake

Ingredients

• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 cups chopped fresh or frozen rhubarb
• 1 (10 ounce) package frozen sweetened sliced strawberries, thawed
• 2 tablespoons lemon juice
• CAKE:
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup cold butter
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• TOPPING:
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold butter

Preparation

1. In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
2. For cake,in a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened.
3. Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon cooled filling over batter. Top with remaining batter.
4. For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350 degrees F for 45-50 minutes or until golden brown. Cool on a wire rack.