| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 16 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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