Strawberry Rhubarb Coffee Cake

Step 1: Place the rhubarb, strawberries and lemon juice in a large saucepan. Stir to combine. Cover and cook over medium heat about 5 minutes. In a small bowl, mix the sugar and cornstarch. Stir into saucepan. Bring to a boil, reduce heat, cook and stir 2 minutes or until thickened. Remove from heat and set aside.

Step 2: Lay a piece of foil on the bottom rack of your oven, to catch any spillovers. Preheat oven to 350°. Grease a 13x9 inch baking pan and set aside.

Step 3: In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.

Step 4: In a separate bowl, beat the buttermilk, eggs and vanilla. Stir into the crumb mixture.

Step 5: Spread half of the batter evenly into the prepared pan. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over the filling.

Step 6: For topping, melt the butter in a saucepan over low heat. Remove from heat and stir in the flour and sugar until the mixture resembles coarse crumbs. Sprinkle evenly over the batter.

Step 7: Place the baking pan on the middle rack of the oven and bake 40-45 minutes. Remove from oven and cool on a wire rack.