Rhubarb and strawberries mix together to create this fruity and unique, which also adds coffee, cake that you will absolutely love and get addicted to!
Preparation Time: 40 mins
Cook: 45 mins
- ⅔ cup sugar
- ⅓ cup cornstarch
- 2 cups chopped rhubarb
- 1 (10 ounce) package frozen sliced strawberries, thawed
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter or margarine
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- ½ cup all-purpose flour
- 1/4 cup cold butter or margarine
Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch pan.
Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.
In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter.
Bake in a preheated oven until the topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.