Strawberry Rhubarb Coffee Cake

This recipe is for ya'll  rhubarb lovers  served with cool whip or ice  
cream.

Filling:
3 cups sliced rhubarb, (1 inch pieces) fresh or  frozen
2 quarts fresh strawberries, mashed
2 tablespoons lemon juice
1  cup sugar
1/3 cup cornstarch

Cake:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking  powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or  margarine, cut in small pieces
1 1/2 cups buttermilk
2 eggs
1 teaspoon  vanilla extract

Topping:
1/4 cup butter or margarine
3/4 cup all-purpose  flour
3/4 cup sugar

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 strawberry rhubarb mixture. Bring to a boil  over medium heat,
stirring constantly until thickened; remove from heat. In a  large bowl,
combine flour, sugar, baking powder, baking soda and salt. Cut in  butter
with a pastry blender until mixture resembles coarse crumbs. In a  separate
bowl, beat together buttermilk, eggs and vanilla; stir into crumb  mixture.
Spread half of the batter evenly into a greased 9x13x2-inch baking  dish.
Carefully spread filling over the batter. Drop remaining batter evenly  over
filling with a tablespoon.

Directions for Topping
In a small  saucepan over low heat, melt butter. Remove saucepan from
heat; stir in flour  and sugar until mixture is crumbly then sprinkle over
batter. Lay foil on  lower rack to catch any juicy fruit spillovers. Bake at
350° for about 45  minutes, or until cake is done. Cool cake in pan on rack.
Cut rhubarb coffee  cake into squares to serve.


 
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