Strawberry Rhubarb Coffee Cake

• 3 cups sliced fresh or frozen rhubarb (1-inch pieces)
• 1 quart fresh strawberries, mashed
• 2 tablespoons lemon juice
• 1 cup sugar
• 1/3 cup cornstarch
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, cut into pieces
• 1-1/2 cups buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup butter
• 3/4 cup all-purpose flour
• 3/4 cup sugar

1. 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 2 minutes or until thickened. Remove from heat and set aside.
2. Preheat oven to 350u0b0. 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.
3. Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling.
4. 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 oven rack to catch any juice spillovers.
5. Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack. Cut in squares.

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

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