Strawberry-Rhubarb Coffee Cake - butter

Method

• Preheat the oven to 350F.
• Brush a 9 x 12 x 3-inch baking pan with butter, and set aside.
• Make the fruit sauce: Combine the lemon juice, cornstarch, and 1 cup sugar in a medium saucepan.
• Add the strawberries and rhubarb; cook, stirring frequently, over medium heat, until the rhubarb is soft and the liquid has thickened, 15 to 20 minutes.
• Transfer to a medium bowl; let cool.
• Make the crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl.
• Melt 1/4 cup butter in a small saucepan over low heat.
• Drizzle the butter over the flour mixture; using your hands, mix until crumbly.
• Set aside.
• Make the cake batter: Whisk together the remaining 3 cups flour and 1 cup sugar, baking powder, baking soda, and salt in a large bowl.
• Using a pastry knife or 2 forks, cut the butter into the flour mixture until it resembles coarse meal.
• In a separate bowl, mix the eggs, buttermilk, and vanilla.
• Pour into the flour mixture; stir to combine.
• Spread half the cake batter evenly into the prepared pan.
• Top with half the fruit sauce.
• Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce.
• Sprinkle with the crumb topping.
• Bake until the cake is golden brown and springs back when touched in the center, about 1 hour.
• Transfer the pan to a wire rack to cool slightly.
• Serve warm or at room temperature, cut into squares.