Recipe - Strawberry Rhubarb Coffee Cake

3 cup Sliced fresh or frozen
rhubarb, 1 inch pieces
1 Qt. Fresh strawberries,
mashed
2 tablespoon Lemon juice
1 cup Sugar
1/3 cup Cornstarch
Cake:
3 cup Allpurpose flour
1 cup Sugar
1 teaspoon Baking powder
1 teaspoon Baking soda
One half teaspoon Salt
1 cup Butter or margarine, cut
into pieces
1 One half cup Buttermilk
2 Eggs
1 teaspoon Vanilla extract
Topping:
One fourth cup Butter or margarine
Three fourths cup Allpurpose flour
Three fourths cup Sugar

FILLING: 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" x 9" x 2"
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. Bake at 350 degrees, for 4045 minutes. Cool in
pan. Cut into squares. Yield: 1620 servings.