3 c fresh rhubarb, cut in 1-inch pieces
2 c fresh strawberries
1 C sugar
1/3 c cornstarch
-Cook the strawberries and rhubarb for about 5 minutes.
-Combine the sweetener of your choice with the cornstarch and add to fruit. Cook until bubbly and thick (thickens really quickly once it all gets warm).
3 c flour
1 c sugar
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
1 c butter
1 c buttermilk (I always substitute with almost a cup of Sour Cream and top it off with milk)
1 tsp vanilla extract
Combine dry ingredients. Cut in butter until the mixture resembles fine crumbs. Beat wet ingredients together and add to flour mix, stirring just to moisten. Spread half the batter in a greased 9x13x2 inch baking pan. Spread the cooled rhubarb filling over this and spoon the remaining batter in small portions on top of the filling.
Make a topping by combining
3/4 c sugar, 1 cup flour, cut in 1/4 cup butter and then add 1/4 cup flaked coconut
Sprinkle over the coffee cake batter, bake at 350 degree oven for 40-45 minutes.