3 c Sliced fresh or frozen 1 ts Baking soda
-rhubarb, 1 inch pieces 1/2 ts Salt
1 Qt. Fresh strawberries, 1 c Butter or margarine, cut
-mashed -into pieces
2 tb Lemon juice 1 1/2 c Buttermilk
1 c Sugar 2 Eggs
1/3 c Cornstarch 1 ts Vanilla extract
Cake: Topping:
3 c All-purpose flour 1/4 c Butter or margarine
1 c Sugar 3/4 c All-purpose flour
1 ts Baking powder 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.
SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine
Mar/Apr 93 POSTED BY: Jim Bodle 5/93
Yields
6 servings
