If I haven’t mentioned it before, my father loves (**loves**) struesel cakes aka coffee cakes. So, for Father’s Day, and because I happen to see him around Father’s Day which is actually pretty rare, I made this lovely strawberry rhubarb coffee cake style cake. Have good breakfast then, eh?
Ingredients
for the filling
1 cup sugar
1/4 cup cornstarch
2 cups chopped rhubarb
4 cups fresh strawberries, sliced
2 tablespoons lemon juice
for the cake
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold butter
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
for the topping
3/4 cup sugar
1/2 cup all-purpose flour
1/4 cup cold butter
1/2 cup old fashioned oats
1/2 cup sliced almonds
Directions
Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about four to five minutes. Remove from heat, stir in lemon juice, and let cool completely (this can be made up to a day in advance and kept in the refrigerator).
Preheat oven to 350F. Spray a 9 x 9-inch pan liberally with baking spray.
Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spread the batter into prepared pan; evenly spread on the cooled filling.
In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs. Add in the oats. Sprinkle crumb topping over the filling and then sprinkle with the sliced almonds.
Bake until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
