Shelly's Recipe

STRAWBERRY RHUBARB COFFEECAKE

Category: Coffee Cake

1 2/3 cup sugar (divided)
1/3 cup cornstarch
2 cups chopped fresh rhubarb
1 package (10 oz) frozen sweetened sliced strawberries, thawed
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1 cup (2 sticks) cold butter
2 eggs
1 cup buttermilk
1 tsp vanilla

Topping: Preheat oven to 350 degrees. Lightly grease a 9- or 10-inch springform pan.

In saucepan, combine 2/3 cup sugar and cornstarch. Stir in rhubarb and strawberries. Bring to a boil over medium heat and cook for 2 minutes, or until thickened. Remove from heat and let cool.

In a large bowl, combine flour, remaining 1 cup sugar, baking powder and baking soda. Cut in butter until mixture is crumbly. In another bowl, beat eggs, buttermilk and vanilla. Stir quickly into flour mixture until just combined. Don't over-mix. Spoon about 2/3 of cake batter into prepared pan. Top with fruit mixture. Cover with remaining batter.

Prepare topping and sprinkle over top of batter.

Bake in preheated oven for 45 to 50 minutes, or until toothpick inserted near center comes out clean and cake top is golden brown. Cool on wire rack.

Topping: Makes about 1 cup
3/4 cup sugar
1/2 cup flour
1/4 cup (1/2 stick) cold butter

Combine all ingredients until crumbly.