Grandma Moyer’s Rhubarb and Strawberry Coffee Cake

Ingredients

• 1 cup butter, softened
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 cups diced rhubarb
• 1 cup diced strawberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1/4 cup butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the milk. Fold in the rhubarb and strawberries. Spread the batter into the prepared pan.
3. In a small bowl, mix together the 1/2 cup sugar, 1/2 cup flour and melted butter. Crumble this mixture over the top of the cake.
4. Bake for 40 to 45 minutes in the preheated oven, until a toothpick inserted into the middle of the cake comes out clean. Cool before cutting.

Interesting Facts

• Rhubarb is a vegetable, not a fruit.
• Strawberries are the only fruit with seeds on the outside.
• Coffee cake is a type of cake usually served as a breakfast item or as a snack.