Dreaming of a stunning summer dessert? Look no further! Made with layers of moist cake, a delightful strawberry rhubarb filling, and a heavenly crumble topping, this Strawberry Rhubarb Coffee Cake recipe is the perfect combination of fruity goodness and irresistible texture.
In a large saucepan combine the rhubarb, strawberries, and lemon juice. Cover and cook over medium heat for about five minutes. Combine the sugar and cornstarch. Then, stir it into the strawberry rhubarb mixture.
Bring to a boil over medium heat, stirring constantly until thickened; then, remove from heat. Allow to cool.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs.
In a separate bowl, beat together the buttermilk, eggs, and vanilla; stir into the crumb mixture.
Spread half of the batter evenly into a greased 9x13 baking dish.
Carefully spread the filling over the batter. Drop the remaining batter evenly over the filling with a tablespoon.
Next, prepare the topping. In a medium bowl, melt the butter. Then, stir in the flour and sugar until the mixture is crumbly. Sprinkle the mixture over the batter.
Bake at 350° for about 45 minutes, or until the cake is done.