Strawberry Rhubarb Coffee Cake - cooking recipe

Ingredients
    Filling:
    2/3 cup sugar
    1/3 cup cornstarch
    2 cups chopped rhubarb
    1 (10 ounce) package frozen sliced strawberries, thawed
    2 tablespoons lemon juice
    Cake:
    3 cups all-purpose flour
    1 cup sugar
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 cup cold butter or margarine
    2 eggs
    1 cup buttermilk
    1 teaspoon vanilla extract
    Topping:
    3/4 cup sugar
    1/2 cup all-purpose flour
    1/4 cup cold butter or margarine
Preparation
    Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.
    Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
    In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
    Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.

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