Recipe for cooking strawberry rhubarb coffee cake

Breakfast Recipes :: Coffeecakes

Strawberry Rhubarb Coffee Cake

3 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 c. butter or butter replacement
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla extract or flavoring
1 recipe Rhubarb Filling
3/4 c. sugar
1/2 c. flour
1/4 c. butter or butter replacement

In mixing bowl, stir together the 3 c. flour, 1 c. sugar, baking soda, baking powder and salt; cut in butter or butter replacement to fine crumbs. Beat together buttermilk, eggs and vanilla extract or flavoring; add to dry ingredients. Stir to moisten. Spread half batter in greased 13 x 9 x 2-in. baking pan. Spoon remaining batter in sm. mounds atop filling.

Combine remaining sugar and flour; cut in 1/4 c. butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees F for 40 to 45 mins.. Makes approximately 12 to 15 servings.

Rhubarb Filling
3 c. fresh or 13 oz. frozen unsweetened
    rhubarb, cut into 1-in. pieces
2 Tbsp. lemon juice
1 c. sugar
1 (16 ounce) pkg. frozen sliced, sweetened
    strawberries, defrosted
1/3 c. cornstarch

In saucepan, combine rhubarb and strawberries. Cook 5 mins.; add lemon juice. Combine sugar and cornstarch. Add to rhubarb mixture; cook and stir 4 to 5 mins. until thick. Cool.