3 c Sliced fresh or frozen
-rhubarb, 1 inch pieces
1 Qt. Fresh strawberries,
-mashed
2 tb Lemon juice
1 c Sugar
1/3 c Cornstarch
Cake:
3 c All-purpose flour
1 c Sugar
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine, cut
-into pieces
1 1/2 c Buttermilk
2 Eggs
1 ts Vanilla extract
Topping:
1/4 c Butter or margarine
3/4 c All-purpose flour
3/4 c Sugar
FILLING: In a large saucepan combine rhubarb, strawberries and lemon juice.
Cover and cook over medium heat about 5 minutes. Combine sugar and
cornstarch; stir into saucepan. Bring to a boil, stirring constantly until
thickened; remove from heat and set aside. In a large bowl, combine flour,
sugar, baking powder, baking soda and salt. Cut in butter until mixture
resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb
mixture. Spread half of the batter evenly into a greased 13″ x 9″ x 2″
baking dish. Carefully spread filling on top. drop remaining batter by
tablespoonfuls over filling. FOR TOPPING: Melt butter in a saucepan over
low heat. Remove from heat; stir in flour and sugar until mixture resembles
coarse crumbs. Sprinkle over batter. Lay foil on lower rack to catch any
juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in
pan. Cut into squares. Yield: 16-20 servings.
Yields
16 Servings