strawberry rhubarb coffee cake

Ingredients

• Servings: 12
• filling:
• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 cups chopped rhubarb
• 1 (10 ounce) package frozen sliced strawberries, thawed
• 2 tablespoons lemon juice
• cake:
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter or margarine
• 2 eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• topping:
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold butter or margarine

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. cook until thickened, about two minutes. remove from heat, stir in lemon juice, and let cool.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch pan.
• combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. cut in butter until mixture resembles coarse crumbs. beat together eggs, buttermilk, and vanilla in a separate bowl. stir egg mixture into flour until just moistened. spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
• in a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
• bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. cool on a wire rack.