Strawberry Rhubarb Coffee Cake

This recipe is adapted from here.  Only I wanted it to be cake like instead of pastry like. Oh, it was marvelous.  It bubbled over a little bit, but I'd make it again.

Strawberry Rhubarb Coffee Cake

2/3 cup sugar
1/3 cup corn starch
½ cup water
2 cups chopped rhubarb
1 lb. fresh strawberries, sliced
2 TBSP lemon juice

1 cup  softened butter
1 cup sugar
2 eggs
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
3 cups all-purpose flour
¾ cup sugar
½ cup flour
¼ cup cold butter
In a saucepan, combine sugar and cornstarch; stir in water, 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, Combine ,butter, sugar. Add eggs. Add baking powder, and baking soda, buttermilk, and vanilla. Mix. Poor into a greased 9x13 baking pan. Spoon cooled filling over batter.
For topping, combine sugar and flour. Cut in butter until mixture resembles coarse crumbs; add pecans. Sprinkle topping over batter. Bake at 350˚ for 45-50 minutes or until golden brown. (You might want a tray underneath in case it bubbles over.

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