When I saw rhubarb in the grocery store, I had to get some to make my strawberry rhubarb coffee cake! It’s a family favorite! I like to make a couple batches of the filling and freeze it so I can make the coffee cake when rhubarb is not in season. Good to save the filling for when you want a red treat like for Christmas or Valentine’s day!
Instructions :
FILLING: In a deep covered saucepan over medium heat, cook rhubarb and strawberries for 5 minutes. Add lemon juice. Combine sugar and cornstarch and gradually stir into fruit mixture. Cook until thickened and glossy.
CAKE: Stir together flour, sugar, baking soda and baking powder in a mixing bowl. Cut in butter and salt. In a small bowl, beat together buttermilk, eggs and vanilla. Add to flour/butter mixture; stir to blend. In the bottom of a greased 9 x 13 inch pan evenly spread half of cake mixture. Cover with cooled filling. Spoon remaining cake mixture over filling and carefully spread to cover. Sprinkle topping over cake mixture. TOPPING: Mix together sugar and flour in a medium bowl. Cut in butter until crumbly.
Bake at 350 for 50 minutes.
***NOTE: To make sour milk, place 1 tbl vinegar in measuring cup, fill to 1 cup with sweet milk; stir well. Enjoy!
Good for your soul 
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