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    recipe title: Strawberry Rhubarb Coffee Cake
    category: Desserts
    keywords: cake, coffee, strawberry
    servings: 6
          3 c  Sliced fresh or frozen
               -rhubarb, 1 inch pieces
          1    Qt. Fresh strawberries,
          2 tb Lemon juice
          1 c  Sugar
        1/3 c  Cornstarch
          3 c  All-purpose flour
          1 c  Sugar
          1 ts Baking powder
          1 ts Baking soda
        1/2 ts Salt
          1 c  Butter or margarine, cut
               -into pieces
      1 1/2 c  Buttermilk
          2    Eggs
          1 ts Vanilla extract
        1/4 c  Butter or margarine
        3/4 c  All-purpose flour
        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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