Rhubarb Strawberry Coffee Cake
Ingredients:
- 3 cups flour
- 2 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 1/4 cup butter
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 4 cups rhubarb, cut up
- 4 cups strawberries, sliced
- 2 tablespoons lemon juice
- 1/3 cup cornstarch
Steps:
- Cook rhubarb & berries for 5 minutes in saucepan. Add lemon juice, 1 cup sugar and cornstarch. Cook until thick. Cool.
- Combine dry ingredients in large bowl. Cut in butter. Combine buttermilk, egg & vanilla. Stir in dry ingredients. Spread half the batter in greased 9x13 pan.
- Spread cooled filling over batter. Drop remaining batter by spoonfuls over filling. Mix topping ingredients into fine crumbs. Sprinkle over batter.
- Bake at 350' for 50-55 minutes. Cut into squares. Serve warm or cold.