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Print this Recipe    Coffee 12

Rhubarb Strawberry Coffee Cake

3 c. fresh or frozen rhubarb
16 oz pkg. frozen sliced sweetened strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

3 c flour
1 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c butter or margarine
1 c buttermilk
2 eggs, slightly beaten
1 tsp vanilla

3/4 c sugar
1/2 c flour
1/4 c butter or margarine

In a saucepan, combine rhubarb, cut in 1 inch pieces and add
strawberries. Cook, covered, about 5 minutes. Add lemon juice.

Combine the sugar and cornstarch. Add to rhubarb mixture. Cook
and stir 4 to 5 minutes or until thickened and bubbly. Cool. In
mixing bowl, stir together flour, sugar, baking soda, baking powder
and salt.

Cut in butter or margarine until it resembles fine crumbs. Beat
together buttermilk, eggs and vanilla. Add to the dry ingredients.

Stir to moisten. Spread half the batter in a greased 13 x 9 x 2
inch pan. Spread the cooled filling over the batter in pan. Spoon
remaining batter in small mounds atop the filling. Combine the
sugar and flour. Cut in butter or margarine to make fine crumbs.
Sprinkle crumbs over the batter in pan. Bake at 350 degrees for
40 to 45 minutes. Serves 12 to 15.


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