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.