Buttery Cherry Rhubarb Coffee Cake

Instructions

1. 1

   In a large saucepan, cook the rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine the sugar and cornstarch, then add to the rhubarb mixture. Cook and stir for 5 more minutes until thickened and bubbly. Stir in the cherry pie filling and set aside to cool.

2. 2

   Preheat the oven to 350°F. Grease a 13x9-inch baking pan. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs, and vanilla. Add the wet ingredients to the dry ingredients and stir just until moistened.

3. 3

   Spread a little more than half of the batter into the prepared baking pan. Spread the cooled rhubarb-cherry filling over the batter. Drop the remaining batter by teaspoonfuls onto the filling.

4. 4

   For the crumb topping, combine the sugar and flour in a bowl. Cut in the cold butter until the mixture forms coarse crumbs. Sprinkle the crumb topping over the batter. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.