Strawberry Rhubarb Coffee Cake

Directions

1. In large saucepan, put together rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 min. Put together sugar and cornstarch; stir into saucepan. Bring to a boil; stirring constantly till thickened; remove from heat and set aside. In a large bowl, put together flour, sugar, baking pwdr, baking soda and salt. Cut in butter till mix resembles coarse crumbs. Beat buttermilk, large eggs and vanilla; stir into crumb mix. Spread half of the batter evenly in a greased 9 x 13 inch pan.Carefully spread filling on top. Drop remaining batter by tbsp over filling. For topping, heat butter in a saucepan over low heat. Remove from heat, stir in flour and sugar till mix resembles coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Place coffee cake on middle rack; bake at 350 degrees for 40-45 min. Cool in pan. Cut in squares. Serves 16-20.