Strawberry Rhubarb Coffee Cake

FILLING: Prepare first so it can cool.

3 cups frozen sliced strawberries, thawed
3 cups frozen diced rhubarb
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

Combine strawberries and rhubarb in saucepan. Cover and cook about 5 minutes. Add lemon juice, sugar and cornstarch and cook until thick. Cool.

Topping:

3/4 cup Sugar

1/2 cup flour

1/4 cup butter/margarine

Combine sugar and flour. Cut in butter to make finer crumbs.

 

BATTER:

3 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup butter/margarine
1 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla

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