Rhubarb-Strawberry Coffee Cake submitted by Mom Johnson
Description
This is a delightful version of the strawberry-rhubarb combination. Serve slightly warm.

Directions
In a mixing bowl stir together the 3 cups flour, the 1 cup sugar, the soda, baking powder, and 1 tsp. salt. Cut in the 1 cup butter to make fine crumbs. Beat together buttermilk, eggs and vanilla. Add to dry ingredients. Stir to moisten. Spread HALF the batter in a greased 9x13 inch baking pan. Spread the cooled filling over the batter in pan. Spoon remaining batter over filling in small mounds. Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees for 40-45 minutes. Makes 12-15 servings.

Rhubarb Filling: In a saucepan combine 3 cups fresh or one 13oz. package frozen unsweetened rhubarb, cut in 1 inch pieces and one 16 oz. package frozen sliced sweetened strawberries, thawed. Cook fruit, covered for about 5 minutes. Add 2 T. lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch; add to rhubarb mixture and cook till thickened about 4-5 minutes. Let cool.




Ingredients
v 3 cups flour
v 1 cup sugar
v 1 tsp. baking soda
v 1 tsp. baking powder
v 1 cup butter
v 1 cup buttermilk
v 2 slightly beaten eggs
v 1 tsp. vanilla
v 1 recipe rhubarb filling (recipe follows)
v 3/4 cup sugar
v 1/2 cup flour
v 1/4 cup butter