Rhubarb Strawberry Coffee Cake
| Yield: | 12 Servings |
| Categories: |
| FILLING | ||
| 3 | c | Fresh or frozen rhubarb |
| 16 | oz | Frozen sliced sweetened strawberries; thawed |
| 2 | tb | Lemon juice |
| 1 | c | Sugar |
| 1/3 | c | Cornstarch |
| CAKE | ||
| 3 | c | Flour |
| 1 | c | Sugar |
| 1 | ts | Baking soda |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Butter or margarine |
| 1 | c | Buttermilk |
| 2 | Eggs; slightly beaten | |
| 1 | ts | Vanilla |
| TOPPING | ||
| 3/4 | c | Sugar |
| 1/2 | c | Flour |
| 1/4 | c | Butter or margarine |
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