Strawberry Rhubarb Coffee Cake

* Exported from MasterCook *

STRAWBERRY RHUBARB COFFEE CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Baking powder
1 t Baking soda
1/2 ts Salt
1 c Butter or margarine, cut
-into pieces
1 1/2 c Buttermilk
2 Eggs
1 t 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. Yield: 16-20 servings.



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