Strawberry Rhubarb Coffee Cake (taken from all-recipes.com)
2/3 cup sugar
1/3 cup cornstarch
2 cups chopped fresh or frozen rhubarb
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
2 tablespoons lemon juice
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup cold butter
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter
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In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
For cake,in a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened.
Spoon two-thirds of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon cooled filling over batter. Top with remaining batter.
For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter.
Bake at 350 degrees F for 45-50 minutes or until golden brown. Cool on a wire rack.