FILLING
3 c Fresh or frozen rhubarb
16 oz Frozen sliced sweetened
-strawberries; thawed
2 tb Lemon juice
1 c Sugar
1/3 c Cornstarch
–CAKE–
3 c Flour
1 c Sugar
1 ts Baking soda
1 ts Baking powder
1 ts Salt
1 c Butter or margarine
1 c Buttermilk
2 Eggs; slightly beaten
1 ts Vanilla
TOPPING
3/4 c Sugar
1/2 c Flour
1/4 c Butter or margarine
In a saucepan, combine rhubarb, cut in 1 inch pieces and add strawberries.
Cook, covered, about 5 minutes. Add lemon juice. Combine the sugar and
cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes or until
thickened and bubbly. Cool. In mixing bowl, stir together flour, sugar,
baking soda, baking powder and salt. Cut in butter or margarine until it
resembles fine crumbs. Beat together buttermilk, eggs and vanilla. Add to
the dry ingredients. Stir to moisten. Spread half the batter in a greased
13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan.
Spoon remaining batter in small mounds atop the filling. Combine the sugar
and flour. Cut in butter or margarine to make fine crumbs. Sprinkle crumbs
over the batter in pan. Bake at 350 degrees for 40 to 45 minutes. Serves 12
to 15.
Rhubarb Compendium
Yields
12 Servings