Strawberry Rhubarb Coffee Cake

Pam Rush
Salina, Kansas
Featured at Adrians

3 c. fresh or frozen rhubarb, chopped
16 oz. frozen stawberries
2 T. lemon juice
1 c. sugar
1/3 c. cornstach
3 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. butter
1 1/2 c. buttermilk
2 eggs
1 tsp. vanilla
1/4 c. butter, melted
3/4 c. flour
3/4 c. sugar
3/4 c. almonds, sliced

Place rhubarb and strawberries in saucepan. Cook over medium heat for 5 minutes. Stir together lemon juice, sugar and cornstarch. Add to the strawberry/rhubarb mixture. Cook until clear and thick. Let cool. Sift all dry ingredients into a mixing bowl. Cut in butter. Mix buttermilk, eggs and vanilla together and add to the flour/butter mixture. Mix well. Grease a 9 x 13 baking pan. Pour 2/3 of batter into the pan. Add all of the strawberry/rhubarb mixture to the batter. Carefully top with the rest of the cake batter. Stir butter, flour, sugar and almonds together until it becomes crumbs. Sprinkle over the coffee cake. Bake at 350° for 45-50 minutes. This is a family  favorite recipe! Enjoy!


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