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

Filling:

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

Cake:

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

 

Topping:

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.