Rhubarb Strawberry coffee cake

3 cups diced fresh rhubarb, cut into 1 inch pieces
1 (16 oz) package frozen sliced sweetened strawberries thawed
1 cup sugar
1/3 cup cornstarch

3 cups flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
1 cup butter

1 cup buttermilk
2 eggs, slightly beaten
1 tsp almond extract

¾ cup sugar
½ cup flour
¼ cup butter
¼ cup flaked coconut

Combine the rhubarb and strawberries and cook about 5 minutes. Combine the sugar and cornstarch and add to the fruit. Cook until bubbly and thickened. Set aside and cool

In a large mixing bowl combine 3 cups flour, 1 cup sugar, soda, baking powder, salt and cinnamon. Cut in 1 cup butter until the mixture resembles fine crumbs. In a separate bowl, combine the buttermilk, eggs, and almond extract and beat; add to the dry ingredients, stirring just to moisten. Spread half of the batter in a greased 13 x 9x2 pan. Spread the cooked rhubarb filling over this and spoon the remaining batter in small mounds on top of the filling.

Make the topping by combining ¾ cup sugar and ½ cup flour, cut in ¼ cup butter until the mixture resembles fine crumbs. Add the flaked coconut. Sprinkle the topping over the batter. Bake in a 350 degree oven for 40-45 minutes.


I don't use the coconut but you totally can.