Title: Strawberry Rhubarb Coffee Cake
Categories: Dessert Cake
Yield: 16 Servings

		** filling **
3	c	Sliced fresh or frozen rhubarb,, 1 inch pieces
1	qt	Fresh strawberries;, mashed
2	tb	Lemon juice
1	c	Sugar
1/3	c	Cornstarch
		** cake **
3	c	All-purpose flour
1	c	Sugar
1	ts	Baking powder
1	ts	Baking soda
1/2	ts	Salt
1	c	Butter or margarine;, cut into pieces
1 1/2	c	Buttermilk
2		Eggs
1	ts	Vanilla extract
		** topping **
1/4	c	Butter or margarine
3/4	c	All-purpose flour
3/4	c	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 constanty 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 the batter evenlt into a greased 13x9x2-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. For topping: melt butter in saucepan over low 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. Makes 16-20 servings. Recipe by Dorothy Morehouse; Massenam, New York. Typed by Ethel Snyder Date: July 27, 1997

Posted to MM-Recipes Digest V4 #2 by fatfree-request@fatfree.com on Jul 14, 1997

Recipe by: Country Woman magazine -- Mar/Apr. 1993

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