1 1/2 pounds rhubarb without tops
One 16-ounce package frozen
sweetened strawberries
2 tablespoons lemon juice
2 3/4 cups sugar
1/3 cup cornstarch
3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter
1 1/2 cups buttermilk
2 large eggs
1 teaspoon vanilla extract

 1. Trim the ends and any leaves from rhubarb. Rinse the stalks well
and dry thoroughly on paper towels. Cut the rhubarb into 1-inch
pieces (you should have about 3 cups of cut rhubarb.)
2. In a 3-quart saucepan, combine the rhubarb, strawberries and lemon juice. Cover and cook over medium heat 5 minutes. In a small bowl,
stir together 1 cup sugar and the cornstarch. Gradually stir the sugar mixture into the rhubarb mixture. Heat to boiling; cook, stirring con-
stantly, for 4 minutes. Set aside to cool slightly.
3. Preheat oven to 350 degrees F. Grease a 13-by-9-inch baking pan;
set aside.
4. In a large bowl, combine 3 cups flour, 1 cup sugar, baking powder, baking soda and salt. Cut 1 cup butter into chunks; add to the flour mixture. With a pastry blender or two knives cut in the butter until
the mixture resembles coarse crumbs.
5. In a small bowl beat together the buttermilk, eggs and vanilla. Stir the buttermilk mixture into the flour mixture just until combined. Spread
half the batter evenly in the greased pan. Spread the rhubarb filling
over the batter. Drop the remaining batter by heaping tablespoonfuls
over the rhubarb filling.
6. In a 1-quart saucepan over low heat, melt the remaining 1/4 cup butter. Stir in the remaining 3/4 cup flour and 3/4 cup sugar until
 the mixture resembles coarse crumbs.  Sprinkle the crumbs over
the top of the batter.
7. Bake the coffeecake 40 to 45 minutes, or until it is golden brown
and bubbly. Cool the cake in the pan on a wire rack 10 minutes.
Cut it into squares and serve warm.

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