Please enjoy this homespun summer recipe for Strawberry Rhubarb Coffee Cake!


3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1-quart fresh strawberries – mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch


3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter – cut into pieces
1-1/2 cups buttermilk
2 large eggs – room temperature
1 teaspoon vanilla extract


1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar


In a large saucepan, combine rhubarb, strawberries, and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs, and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13 x 9-inch baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

Ith do shàth!