Strawberry Rhubarb Coffee Cake

Very good!

Makes 16 to 20

Servings.

Filling:
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3 c. Sliced Fresh, or Frozen Rhubarb, ~ (1 inch pieces)
1 Qt. Fresh Strawberries, ~ (mashed)
2 Tbsp. Lemon Juice
1 c. Sugar
1/3 c. Cornstarch

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Cake:
~~~~~
3 c. All-purpose Flour
1 c. Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. Butter, (or Margarine) cut up into pieces
1 1/2 c. Buttermilk
2 Eggs
1 tsp. Vanilla

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Topping:
~~~~~~~
1/4 c. Butter, (or Margarine)
3/4 c. All-purpose Flour
3/4 c. Sugar


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In a large saucepan, combine the...

Rhubarb,

Strawberries, &

Lemon Juice.

Cover and cook over medium heat for

about 5 minutes.

Combine Sugar & Cornstarch;

stir into saucepan.

Bring to a boil, stirring constantly until thickened;

remove from heat and set aside.

`

In a large bowl, combine the...

Flour,

Sugar,

Baking Powder,

Baking Soda, &

Salt.

Cut in Butter until mixture

resembles Coarse Crumbs.

Beat Buttermilk, Eggs, & Vanilla;

stir into Crumb mixture.

`

Spread 1/2 of the Batter evenly,

into a greased 13 X 9 X 2 inch Cake pan.

Carefully spread filling on top.

Drop remaining Batter by Tablespoonfuls over Filling.

Melt Butter in a saucepan over low heat.

Remove from heat;

stir in Flour, & Sugar until

mixture resembles Coarse Crumbs.

Sprinkle over Batter.

`

Lay foil on lower rack of oven to catch any

juicy spillovers.

`

Place Coffee Cake on middle rack;

Bake at 350 for 40 to 45 minutes.

`

Cool in pan.

`

Cut into squares.