Strawberry Rhubarb Coffee Cake - cooking recipe

Ingredients

FILLING
4 1/2 cups rhubarb, chopped
24 ounces strawberries, sliced
3 tablespoons lemon juice
1 1/2 cups sugar
1/2 cup cornstarch
CAKE
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 cup buttermilk
2 large eggs, slightly beaten
1 teaspoon vanilla
TOPPING
3/4 cup sugar
1/2 cup flour
1/4 cup soft butter

Preparation

to make the filling -- combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally --
Add lemon juice, sugar and cornstarch.
Cook, stirring, for 5 minutes or until thickened.
cool.
to prepare the cake:.
combine flour, sugar, baking powder, and salt in large bowl.cut in butter until mixture is crumbly.
Beat together buttermilk, eggs and vanilla; add to the flour mixture.
spread one half of the batter in greased 13x9 pan --
spread fruit over batter.
spoon remaining batter in small mounds on top of filling.
mix topping ingredients until crumbly.
sprinkle over all.
bake at 375* for 45 minutes.
serve slightly warm.