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Rhubarb-Strawberry Coffee Cake

Ingredients: Cake
  • 3 cups flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 cup margarine
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp. vanilla

Ingredients: Filling

  • 3 cups fresh rhubarb
  • 1 package frozen strawberries
  • 2 Tbsp. lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch

Ingredients: Topping

  • 3/4 cup sugar
  • 1/2 cup flour
  • 1/4 cup margarine


Mix and spread 1/2 in greased 9x13 inch pan. Spread cooked filling over batter and spoon remaining batter over filling. Combine topping ingredients and sprinkle over.


Bake at 350 degrees F for 40 to 45 minutes. For Filling: Cook fruit, covered, about 5 minutes. Add lemon juice. Add sugar and cornstarch. Cook and stir 4 to 5 minutes until thickened; cool.

By Robin from Washington, IA

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