Strawberry Rhubarb Coffee Cake

Recipe Ingredients

		Filling
3 cups	711ml	Sliced fresh or frozen rhubarb - , 1 inch pieces
1		Fresh strawberries - , mashed
2 tablespoons	30ml	Lemon juice
1 cup	198g / 7oz	Sugar
1/3 cup	20g / 0.7oz	Cornstarch
		Cake
3 cups	187g / 6.6oz	All-purpose flour
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Butter or margarine - , cut into pieces
1 1/2 cups	355ml	Buttermilk
2		Eggs
1 teaspoon	5ml	Vanilla extract
		Topping
1/4 cup	49g / 1.7oz	Butter or margarine
3/4 cup	46g / 1.6oz	All-purpose flour
3/4 cup	148g / 5.2oz	Sugar

Recipe Instructions

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 the batter evenly into a greased 13x9x2-inch baking dish.

Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. For topping: melt butter in saucepan over low 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. Place coffee cake on middle rack, bake at 350F for 40-45 minutes. Cool in pan. Cut into squares.

Recipe in Country Woman magazine -- Mar/Apr. 1993

Source:
Dorothy Morehouse; Massenam, New York

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