Strawberry Rhubarb Coffee Cake - cooking recipe

Ingredients

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

Preparation

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