"The classic flavors of sweet strawberries and tart rhubarb have always worked well together and here they are quite delicious as a topping for this light, buttery coffee cake. As the name suggests, it is meant to be eaten in the morning with a cup of coffee, which is delightful, but served with a cream sauce or ice cream it makes a lovely simple dessert."
– waterberryfarm.blogspot.com

ingredients:

Filling:
3 cups fresh sliced rhubarb or 13-ounce package frozen
16 oz. strawberries, sliced – you can use frozen
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch

Topping:
3/4 cup sugar
1/2 cup flour
1/4 cup butter, softened

Batter:
3 cups flour
1 tsp. salt
2 tsp. baking powder
1 cup butter, softened
1 cup milk
2 eggs, beaten
1 tsp. vanilla

directions:
Preheat oven to 350 degrees.
Butter a 9 x 13 baking dish.

For filling:
Combine rhubarb, strawberries and half the sugar in saucepan; simmer, covered, about 5 minutes. Add remaining sugar, lemon juice and cornstarch to fruit mixture. Cook and stir until thickened. Set aside to cool.

For topping:
Combine all ingredients until crumbly; set aside.

For batter:
Combine dry ingredients. Cut in butter until mixture makes fine crumbs. Beat together the milk, eggs and vanilla. Add to dry ingredients and stir just until moistened.

to complete:
Spoon the batter into prepared pan. Spoon cooled filling over batter. Sprinkle topping over batter. Bake at 350 degrees for 40-45 minutes or until cake tests done. Cool slightly before cutting.

Recipe Source: Waterberry Farm waterberryfarm.blogspot.com/2008/03/baking-with-strawberries.html.

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