Filling:
3 cups sliced fresh or frozen rhubarb (1/2 ” pieces)
1 quart fresh strawberries, mashed
2 T. lemon juice
1 cup sugar
1/3 cup cornstarch
Cake:
3 cups all-purpose flour
1 cup sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 cup butter cut into pieces
1 1/2 cups buttermilk
2 extra large eggs
1/2 t. vanilla extract
1/2 t. almond extract
Topping:
1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar
In a large saucepan, combine rhubarb,strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs, vanilla and almond extracts; stir into crumb mixture. Spread half of the batter evenly into a greased 14” by 10” by 2″ baking dish. Gently spread filling on top. Drop remaining batter by tablespoonfuls over filling. For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes. Cool in pan.
Note:
I also use combinations of other fruits making this coffeecake….blueberries and tart pie cherries are great as well.
(Modified from a recipe found in a Country Woman Magazine, March/April 1993.)
