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      Title: Strawberry Rhubarb Coffee Cake
 Categories: Fruits, Citrus, Cakes, Dairy
      Yield: 20 servings
 
      3 c  Rhubarb; sliced 1" pieces
      1 qt Fresh strawberries; mashed
      2 tb Lemon juice
      1 c  Sugar
    1/3 c  Corn starch

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      3 c  A-P flour
      1 c  Sugar
      1 ts Baking powder
      1 ts Baking soda
    1/2 ts Salt
      1 c  Butter; in cubes
  1 1/2 c  Buttermilk
      2 lg Eggs; room temperature
      1 ts Vanilla extract

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    1/4 c  Butter
    3/4 c  A-P flour
    3/4 c  Sugar
 
  In a large saucepan, combine rhubarb, strawberries, and lemon
  juice. Cover and cook over medium heat 5 minutes. Combine sugar and
  corn starch; stir into saucepan. Bring to a boil; cook and stir
  2 minutes or until thickened. Remove from heat and set aside.
  
  Set oven @ 350°F/175°C.
  
  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.
  
  Spread half the batter evenly into a greased 13x9" baking dish.
  Carefully spread filling on top. Drop remaining batter by
  tablespoonfuls over filling.
  
  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 lower oven rack to catch
  any juice spillovers.
  
  Place coffee cake on middle rack; bake 40-45 minutes. Cool on a
  wire rack.
  
  Recipe by Dorothy Morehouse, Massena, New York

  Recipe FROM: Country Woman Magazine, Mar/Apr 1993
  
  RECIPE FROM: https://www.tasteofhome.com

  Posted by: Jim Bodle 5/93
 
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