Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake

Strawberry Rhubarb Coffee Cake
This strawberry-rhubarb coffee cake has a crunchy crumb topping and is sweet and fruity. If desired, you can add nuts to the streusel topping.

Make the filling: Combine sugar and cornstarch in a large saucepan.

Stir in rhubarb and strawberries and bring to a simmer over medium heat; cook until thickened about 2 minutes.

Remove from the heat stir in lemon juice and let cool.

While the filling is cooling preheat the oven to 350 degrees F (175 degrees C).

Lightly grease a 9×13-inch baking dish.

Make the cake: Combine flour sugar baking powder and baking soda in a large bowl.

Cut in butter until mixture resembles coarse crumbs.

Whisk buttermilk eggs and vanilla together in a separate bowl.

Stir wet ingredients into dry ingredients until just moistened.

Spoon 2/3 of the batter into the prepared pan spread cooled filling over top then cover with remaining batter.