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Strawberry Rhubarb Coffee Cake

Filling:

3 cups - sliced fresh or frozen rhubarb (1-inch pieces)

1 quart - fresh strawberries, mashed

2 tablespoons - lemon juice

1 cup - sugar

1/3 cup - cornstarch

Cake:

3 cups - all-purpose flour

1 cup - sugar

1 teaspoon - baking powder

1 teaspoon - baking soda

1/2 teaspoon - salt

1 cup - butter, cut into pieces

1-1/2 cups - buttermilk

2 - large eggs

1 teaspoon - vanilla extract

Topping:

1/4 cup - butter

3/4 cup - all-purpose flour

3/4 cup - sugar

In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 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.

Preheat oven to 350°. 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 of the batter evenly into a greased 13x9-in. 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. Cut in squares. Yield: 16-20 servings.

 

Recipe courtesy of Taste of Home.

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