3 cup Sliced fresh or frozen rhubarb, 1 inch pieces
1 Qt. Fresh strawberries, mashed
2 tbsp Lemon juice
1 cup Sugar
1/3 cup Cornstarch
Cake:
3 cup All-purpose flour
1 cup Sugar
1 tsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 cup Butter or margarine, cut into pieces
1 1/2 cup Buttermilk
2 Eggs
1 tsp Vanilla extract
Topping:
1/4 cup Butter or margarine
3/4 cup All-purpose flour
3/4 cup Sugar
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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.
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