Strawberry Rhubarb Coffee Cake


      2/3 c sugar
      1/3 c cornstarch
      2 cups chopped fresh rhubarb
      1 pkg (10 oz frozen sweetened sliced strawberries, thawed)
      2 T lemon juice

      3 c all-purpose flour
      1 c sugar
      1 tsp baking powder
      1/2 tsp baking soda
      1 c cold butter
      2 eggs
      1 c buttermilk
      1 tsp vanilla extract

      3/4 c sugar
      1/2 c all-purpose flour
      1/4 c cold butter

      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 heat; stir in lemon juice. Cool.

      In a large bowl, combine the flour, sugar, baking powder and baking soda; cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir into crumb mixture just until moistened. Spoon 2/3 of the batter into a greased 9x13 inch pan. Top with fruit mixture and remaining batter.

      For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown.

      Yield: 12-16 servings