Strawberry Rhubarb Coffee Cake

1. Preheat oven to 350F. Lightly grease and line an 8" square pan.
2. In a small saucepan, combine the sugar and cornstarch. Add the diced strawberries, rhubarb, and lemon juice. Cook over medium heat, stirring frequently, until the mixture has thickened, about 3–5 minutes. Remove from heat and allow to cool.
3. Prepare the cake batter according to the directions on the back of the Vanilla Cake Mix package, using half of the mix and half of the required ingredients (listed above).
4. Spread two-thirds of the batter into the prepared pan. Spoon the cooled strawberry rhubarb filling evenly over the batter, then gently spread the remaining batter over top. Set aside.
5. In a small bowl, combine the flour and sugar. Using a pastry blender, fork, or your fingertips, work the cold butter into the mixture until it resembles coarse crumbs.
6. Sprinkle the crumb topping evenly over the cake.
7. Bake for 30–35 minutes, or until a toothpick inserted into the cake portion comes out clean.
8. Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.

Recipe Notes:

• This recipe was developed as a half batch using ½ package of our Vanilla Cake Mix and baked in an 8" square pan. If you'd like to use the full package, simply double all ingredients and bake in a 9" × 13" pan. Perfect for feeding a crowd or having extra to share!