Strawberry Rhubarb Coffee Cake

Ingredients:

Filling:

• 3 cups of sliced fresh or frozen rhubarb
• 1 quart of fresh strawberries, mashed
• 2 tbsp lemon juice
• 1 cup sugar
• ⅓ cup cornstarch

Cake:

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup butter, cut into pieces
• 1 ½ cups of buttermilk
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Topping:

• ¼ cup butter
• ¾ cup of all-purpose flour
• ¾ cup sugar

1. In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside.
2. Preheat your oven to 350°. 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.
3. Spread half of the batter evenly into a greased 13×9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
4. 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 the lower oven rack to catch any juice spillovers.
5. Place the coffee cake on the middle rack; bake for 40-45 minutes. Cool on a wire rack.