Strawberry Rhubarb Coffee Cake Friday, May 19, 2017 CW20


3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 quart fresh strawberries, mashed
2 TBSP lemon juice
1 cup sugar
1/3 cup cornstarch
3 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, cut into pieces
1 1/2 cups buttermilk
2 eggs
1 tsp vanilla
1/4 cup butter
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, cook and stir for 2 minutes or 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 13x9-in. baking dish.