We love this moist coffee cake come morning, noon or night!
3 cups sliced fresh rhubarb, cut into 1-inch pieces
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
⅓ cup cornstarch
3 cups flour
1 cup sugar
1 teaspoon each baking powder and baking soda
½ teaspoon salt
1 cup butter, cut into small pieces
1½ cups buttermilk
1 teaspoon vanilla extract
¼ cup butter
¾ cup flour
¾ 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 350°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt from the cake ingredient list. 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 13-by-9-inch 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. Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack. Cut into squares.