MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Rhubarb Coffee Cake
Categories: Fruits, Citrus, Cakes, Dairy
Yield: 20 servings

3 c Sliced rhubarb; 1" pcs
1 qt Fresh strawberries; mashed
2 tb Lemon juice
1 c Sugar
1/3 c Cornstarch

MMMMM----------------------------CAKE---------------------------------
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 temp
1 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
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 cornstarch; stir into saucepan. Bring
to a boil; cook and stir 2 minutes or until thickened.
Remove from heat and set aside.

Set oven @ 350ºF/175ºC.

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 13" X 9"
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.

Dorothy Morehouse, Massena, New York

Makes: 20 servings

RECIPE FROM: https://www.tasteofhome.com

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