Strawberry-Rhubarb Coffee Cake

1. Prepare Streusel. For filling, in a medium saucepan combine rhubarb, strawberries, and the water. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until fruit is tender. In a small bowl stir together 1/3 cup granulated sugar and cornstarch; stir into fruit. Cook and stir over medium heat until thickened and bubbly.

2. Preheat oven to 350°F. Lightly grease a 9-inch square baking pan. In a large bowl stir together next four ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

3. In a medium bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter into prepared baking pan. Spread with filling and sprinkle with 2/3 cup of the streusel. Drop remaining batter in small mounds onto layers in pan; sprinkle with remaining streusel.

4. Bake 40 to 45 minutes or until golden and a toothpick comes out clean. Cool in pan on a wire rack 30 minutes. Serve warm. If desired, cool completely; drizzle with Powdered Sugar Icing.

Streusel

1. In a bowl stir together flour, brown sugar, cinnamon, and salt. Drizzle mixture with melted butter and vanilla; toss with a fork to combine.

Powdered Sugar Icing

1. In a small bowl stir together powdered sugar, vanilla, and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency.

Rhubarb-Strawberry Coffee Cake

Prepare as directed, except substitute 1 cup each fresh or frozen cut-up rhubarb and frozen unsweetened whole strawberries for the fruit.Nutrition analysis per serving: 510 calories, 7 g protein, 82 g carbohydrate, 18 g total fat (11 g sat. fat), 66 mg cholesterol, 2 g fiber, 44 g total sugar, 11% Vitamin A, 9% Vitamin C, 308 mg sodium, 7% calcium, 14% iron

Larger-Size Fruit Coffee Cake

Prepare as directed, except double all of the ingredients and use a 13x9-inch baking pan. Bake 45 to 50 minutes or until a toothpick comes out clean. Makes 16 servings. Nutrition analysis per serving: 585 calories, 7 g protein, 95 g carbohydrate, 20 g total fat (12 g sat. fat), 74 mg cholesterol, 2 g fiber, 52 g total sugar, 13% Vitamin A, 4% Vitamin C, 346 mg sodium, 7% calcium, 16% iron

Note

For a more impressive presentation, use a lightly greased 8-inch springform pan. Prepare as directed. Bake 40 to 45 minutes or until a toothpick comes out clean.

*Note

To make 3/4 cup sour milk, place 2 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand 5 minutes before using.