 | | Directions | | Cook rhubarb and strawberries for 5 minutes. Add lemon juice, sugar andn cornstarch. Cook until thickened; cool. Mix flour, sugar, baking soda, baking powder and salt. Cut in butter. Add eggs, buttermilk and vanilla; stir well. Put half of batter into a greased 9x13 inch pan. Spread rhubarb-strawberry filling on top. Spoon remaining batter on top. For topping, combine sugar, flour and butter. Sprinkle on top of cake. Bake for 40-50 minutes. |
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Prep Time: 45 minutes
Cook Time: 45 minutes
Servings: 12
|  | | Ingredients | | - | | 3 cups rhubarb, diced |
| - | | 1 package frozen strawberries, thawed (10 oz pkg) |
| - | | 2 tablespoons lemon juice |
| - | | 1 cup sugar |
| - | | 1/2 cup cornstarch |
| - | | 3 cups flour |
| - | | 1 cup sugar |
| - | | 1 teaspoon baking soda |
| - | | 1 teaspoon baking powder |
| - | | 1 teaspoon salt |
| - | | 1 cup butter |
| - | | 2 eggs, beaten |
| - | | 1 cup buttermilk |
| - | | 1 teaspoon vanilla |
| - | | TOPPING: |
| - | | 3/4 cup sugar |
| - | | 1/2 cup flour |
| - | | 1/2 cup butter, softened |
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