Strawberry Rhubarb Coffee Cake Recipe

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 two minutes. Remove from heat stir in lemon juice and let cool.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan.

Combine 3 cups flour 1 cup sugar baking powder and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs buttermilk and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling then cover with remaining batter.

In a small bowl combine 3/4 cup sugar and 1/2 cup flour and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.

Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean 45 to 50 minutes. Cool on a wire rack.