---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Strawberry Rhubarb Coffee Cake
  Categories: Cakes
       Yield: 6 servings
  
       3 c  Sliced fresh or frozen              1 ts Baking soda
            -rhubarb, 1 inch pieces           1/2 ts Salt
       1    Qt. Fresh strawberries,             1 c  Butter or margarine, cut
            -mashed                                  -into pieces
       2 tb Lemon juice                     1 1/2 c  Buttermilk
       1 c  Sugar                               2    Eggs
     1/3 c  Cornstarch                          1 ts Vanilla extract
            Cake:                                    Topping:
       3 c  All-purpose flour                 1/4 c  Butter or margarine
       1 c  Sugar                             3/4 c  All-purpose flour
       1 ts Baking powder                     3/4 c  Sugar
  
   Filling:
   
   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, stirring constantly until thickened;
   remove from heat and set aside.
   
   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″ x 2″ 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 rack to catch any juicy fruit spillovers.
   Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares.
   Yield: 16-20 servings.
   
   SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine Mar/Apr 93
   POSTED BY: Jim Bodle 5/93
  
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