Strawberry Rhubarb Coffee Cake
3 cups sliced fresh or frozen rhubarb – 1" pieces
1 quart fresh strawberries – mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
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 into pieces
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/4 cup butter or margarine
3/4 cup all-purpose flour
3/4 cup 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.