Recipe - Rhubarb Strawberry Coffee Cake

FILLING
3 cup Fresh or frozen rhubarb
16 ounce Frozen cut or sliced up sweetened
strawberries; thawed
2 tablespoon Lemon juice
1 cup Sugar
1/3 cup Cornstarch

CAKE
3 cup Flour
1 cup Sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
1 teaspoon Salt
1 cup Butter or margarine
1 cup Buttermilk
2 Eggs; slightly beaten
1 teaspoon Vanilla

TOPPING
Three fourths cup Sugar
One half cup Flour
One fourth cup Butter or margarine

In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries.
Cook, covered, about 5 minutes. Add lemon juice. Combine the sugar and
cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes or until
thickened and bubbly. Cool. In mixing bowl, stir together flour, sugar,
baking soda, baking powder and salt. Cut in butter or margarine until it
resembles fine crumbs. Beat together buttermilk, eggs and vanilla. Add to
the dry ingredients. Stir to moisten. Spread half the batter in a greased
13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan.
Spoon remaining batter in small mounds atop the filling. Combine the sugar
and flour. Cut in butter or margarine to make fine crumbs. Sprinkle crumbs
over the batter in pan. Bake at 350 degrees for 40 to 45 minutes. Serves 12
to 15.

Rhubarb Compendium Source: Contributed by rfoster@bellsouth.net (Robert
Foster) on 14 Oct 1996 08:22:19 0500 to newsgroup rec.food.recipes

Source: downloaded from the Rhubarb Compendium
http://www.clark.net/pub/dan/rhubarb/rhubarbrecipes.html on March 29, 1998
Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Mar 30, 1998