Grandma’s Rhubarb-Strawberry Coffeecake

Ingredients Amount
Fresh Rhubarb, cut into 1-inch pieces 3 cups
Frozen sliced Strawberries, thawed 16 oz. package
Sugar 1 cup
Cornstarch 1/3 cup
Flour 3 cups
Sugar 1 cup
Baking Soda 1tsp.
Baking Powder 1 tsp.
Salt 1 tsp.
Cinnamon 1/8 tsp.
Butter 1 cup
Buttermilk 1 cup
Eggs, slightly beaten 2
Almond Extract 1 tsp.
Sugar 3/4 cup
Flour 1/2 cup
Butter, cold 1/4 cup
Flaked Coconut 1/4 cup

1. 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.
2. In a large mixing bowl, combine 3 cups of flour, 1 cup sugar, the baking soda and baking powder, salt, and cinnamon. Cut in 1 cup of butter until mixture resembles fine crumbs.
3. In a separate bowl, combine the buttermilk, eggs, and almond extract and beat; add to the dry ingredients, stirring just to moisten.
4. Spread half of the batter in a greased 9 x 13 baking pan. Spread the cooled rhubarb filling over this and spoon the remaining batter in small mounds on top of the filling.
5. Make the topping by combining 3/4 cup sugar and 1/2 cup of the flout, cut in 1/4 cup butter until the mixture resembles fine crumbs. Add the flaked coconut.
6. Sprinkle the topping over the batter.
7. Bake in a 350 degree oven for 40 – 45 minutes.
Serves 12