Rhubarb-Strawberry Coffee 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

Directions

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