Strawberry - Rhubarb Coffee Cake

Ingredients

• 23 cup sugar
• 13 cup cornstarch
• 2 cups chopped fresh rhubarb
• 4 cups sliced strawberries
• 2 tablespoons lemon juice
• 3 cups flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup butter
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla
• 34 cup sugar
• 12 cup flour
• 14 cup butter

Instructions

1. In sauce pan, combine sugar & cornstarch; add fruits; boil and cook for 2 minutes (thickened); remove from heat, stir in lemon juice; cool.
2. Preheat oven to 350; grease a 13x9 pan; set aside.
3. Cakey Crust part: combine dry ingredients in a large bowl; cut in butter.
4. Beat eggs, milk & vanilla; stir into dry mixture until just moistened.
5. Spoon two-thirds of cakey stuff in bottom of pan; spoon filling in, top with small dollops of remaining batter; set aside.
6. Topping: combine sugar & flour, cut in butter, sprinkle over batter in pan.
7. Bake for 45-50 minutes (golden brown).
8. Cool on wire rack and serve.
9. VARIATION: Try raspberries instead of strawbs.
10. Add chopped nuts to the topping.