PRE-PREP

1. Preheat oven to 350°F. Lightly grease and flour or sugar a 9" x 13" baking pan. I like using granulated sugar in place of flour. It works like a charm and gives a teeny touch of extra sweetness to the bottom and sides of the cake.
2. Combine the roughly chopped strawberries and rhubarb in a mixing bowl, add the zest of one lemon and 2 tablespoons of lemon juice. Toss to combine. Set aside.

STREUSEL TOPPING

1. Whisk the flour, granulated sugar, brown sugar, ginger and salt together in a mixing bowl.
2. Add the cold, cubed butter and use a pastry blender or squish between your fingers to combine the ingredients until crumbly. Place in the fridge or freezer to chill while you prepare the cake.

STRAWBERRY RHUBARB COFFEE CAKE

1. Melt butter in a pot on the stove over medium-low heat or in a microwave. Place in the fridge or set aside to cool.
2. In a large mixing bowl, sift the flour, sugar, baking powder and salt together. Make a well in the center.
3. In another mixing bowl, whisk the melted and cooled butter together with the eggs and vanilla.
4. Pour the wet mixture into the well of the dry ingredients bowl. Then spoon the Greek yogurt onto the edges of the dry ingredients around the bowl. Use a spatula to gently fold the dry ingredients in with the wet ingredients and gently pull the yogurt into the mix. Be sure to scrape around the bottom and sides of the bowl as you fold the ingredients together but be careful not to over-mix. It's fine if there are still some floury patches.
5. Pour the batter evenly into the prepared pan. Then add the strawberries and rhubarb in an even layer. Sprinkle the streusel topping evenly over the fruit.
6. Bake for 45-ish minutes, rotating the pan halfway through the bake time. The streusel should be a warm, golden brown and a skewer inserted into the center should come out clean.
7. Allow to cool 15-20 minutes before slicing. Cut into 12 large pieces or 16 smaller pieces. And serve it warm with hot coffee, obviously.