INGREDIENTS
- Filling
- 2/3 cup sugar
- 1/3 cup cornstarch
- 2 cups chopped rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed
- 2 tablespoons lemon juice
- Cake
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter or margarine
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Topping
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter or margarine
DIRECTIONS
- Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice and let cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch pan.
- Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
- In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle over the batter. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool on a wire rack.
This recipe is brought to you by:
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Recipe/Strawberry-Rhubarb-Coffee-Cake/Detail.aspx
