Strawberry Rhubarb Coffee Cake

Filling Ingredients

• 3 cups sliced fresh or frozen rhubarb
• 1 qt. fresh strawberries, mashed
• 2 Tbsp. lemon juice
• 1 cup sugar
• 1/3 cup cornstarch

Filling Directions

In a saucepan combine rhubarb, strawberries, and lemon juice. Cook on medium heat for 5 minutes. Combine sugar and cornstarch. Stir into fruit, stirring constantly until thickened.

Cake Ingredients

• 3 cups flour
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. soda
• 1/2 tsp. salt
• 1 cup butter
• 1 1/2 cup buttermilk
• 2 eggs
• 1 tsp. vanilla

Topping Ingredients

• 1/4 cup butter
• 3/4 cup flour
• 3/4 cup sugar

Cake Directions

Mix topping ingredients and cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla. Stir into crumb mixture. Spread half of batter into a greased 9x13 inch pan. Carefully spread filling over top. Drop remaining batter onto filling. Sprinkle topping over batter. Bake at 350 degrees F for 40-45 minutes.

By Robin from Washington, IA