Strawberry Rubarb Coffee Cake- Sonja Schaat

strawberry rhubarb coffee cake
Ingredients:
• Filling:
• 3 cups sliced rhubarb, (1 inch pieces) fresh or frozen
• 2 pints fresh strawberries, mashed
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/3 cup cornstarch
• .
• Cake:
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter or margarine, cut in small pieces
• 1 1/2 cups buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• .
• Topping:
• 1/4 cup butter or margarine
• 3/4 cup all-purpose flour
• 3/4 cup sugar
Preparation:
In a large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into strawberry rhubarb mixture. Bring to a boil over medium heat, stirring constantly until thickened; remove from heat.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. In a separate bowl, beat together buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 9x13x2-inch baking dish. Carefully spread filling over the batter. Drop remaining batter evenly over filling with a tablespoon.
Directions for Topping
In a small saucepan over low heat, melt butter. Remove saucepan from heat; stir in flour and sugar until mixture is crumbly then sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350° for about 45 minutes, or until cake is done. Cool cake in pan on rack. Cut rhubarb coffee cake into squares to serve.