Strawberry Rhubarb Coffee Cake

• 4 1/2 c. rhubarb, chopped
• 24 oz. fresh or frozen strawberries
• 3 Tbsp. lemon juice
• 1 1/2 c. sugar
• 1/2 c. cornstarch
• 3 c. flour
• 1 c. sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 1 c. butter, softened
• 1 c. buttermilk
• 2 eggs, slightly beaten
• 1 tsp. vanilla
• 3/4 c. sugar
• 1/2 c. flour
• 1/4 c. soft butter

1. Combine fruits in saucepan and cook over medium heat for 5 minutes, stirring.
2. Add lemon juice, 1 1/2 cups sugar and cornstarch and cook, stirring for another 5 minutes.
3. Cool. Combine flour, 1 cup sugar, baking powder and salt in bowl.
4. Cut in 1 cup butter until mixture is crumbly.
5. Beat together the buttermilk, eggs and vanilla.
6. Add to flour mixture.
7. Spread 1/2 of batter in a greased 13 x 9-inch pan.
8. Spread fruit mixture over batter.
9. Spoon rest of batter in small mounds on top of fruit.

rhubarb, frozen strawberries, lemon juice, sugar, cornstarch, flour, sugar, baking powder, salt, butter, buttermilk, eggs, vanilla, sugar, flour, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1006132 (may not work)