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 or margarine, cut into pieces
1-1/2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

TOPPING:
1/4 cup butter or margarine 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, stirring constantly until thickened; remove from heat and set aside.

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 13-in. x 9-in. x 2-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 rack to catch any juicy fruit spillovers. Place coffee cake on middle rack; bake at 350� for 40-45 minutes. Cool in pan. Cut into squares.

Yield: 16-20 servings.

EASY EQUIVALENTS

A pound of rhubarb equals 3 to 4 cups sliced or 2 cups of cooked and pureed rhubarb.

AUTHOR:   Bev