| 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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