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Rhubarb ~ Strawberry Coffee Cake
1 cup fresh or frozen cut ~ up rhubarb 
1 cup fresh or frozen unsweetened whole strawberries
1 cup sugar
2 Ts. cornstarch
1½ cups all-purpose flour
½ tsp. baking powder
¼ tsp. baking soda
6 Ts. margarine or butter 
1 beaten egg
½ cup butter milk 
½ tsp vanilla
¼ cup all- purpose flour
Vanilla ice cream
In a saucepan combine rhubarb, strawberries and ¼ water. Bring to a boiling: reduce heat. Cover and simmer about 5 minutes or till tender. Combine ¼ cup of the sugar and the cornstarch. Stir into fruit mixture. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Set aside.
In a mixing bowl stir together ½ cup of the sugar, the 1½ cups flour, the baking powder, and baking soda. Cut in 4 Tbs. margarine or butter till mixture resembles fine crumbs. Combine egg, buttermilk and vanilla. Add to flour mixture. Stir just till moistened. Spread half of the batter into an 8 x 8 x 2  inch baking pan. Spread fruit mixture over batter. Drop remaining batter in small mounds atop filling.
Combine the remaining ¼ cup sugar and the ¼ flour. Cut in remaining 2 Tbs. margarine or butter till mixture resembles fine crumbs. Sprinkle over batter. Bake in a 350° oven for 40 to 45 minutes or till golden brown. Serve warm with vanilla ice cream. Servers 9.
Double the recipe and bake the coffee cake in a 13 x 9 x 2 ~ inch baking pan for 45 to 50 minutes or till golden brown. 

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