Rhubarb Strawberry Coffee Cake

• 2/3 cup sugar
• 1/3 cup cornstarch
• 2 cups chopped fresh rhubarb or frozen rhubarb
• 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
• 2 tablespoons lemon juice
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup cold butter
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1/2 cup all-purpose flour
• 1/4 cup cold butter

1. In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
2. In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13x9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.
3. For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean and cake is golden brown. Cool on a wire rack.

sugar, cornstarch, fresh rhubarb, strawberries, lemon juice, allpurpose, sugar, baking powder, baking soda, cold butter, eggs, buttermilk, vanilla, sugar, allpurpose, cold butter

Taken from www.tasteofhome.com/recipes/rhubarb-strawberry-coffee-cake/ (may not work)