Ingredients
2/3 cup sugar1/3 cup cornstarch2 cups chopped fresh rhubarb or frozen rhubarb1 package (10 ounces) frozen sweetened sliced strawberries, thawed2 tablespoons lemon juiceCAKE:3 cups all-purpose flour1 cup sugar1 teaspoon baking powder1/2 teaspoon baking soda1 cup cold butter2 large eggs1 cup buttermilk1 teaspoon vanilla extractTOPPING:3/4 cup sugar1/2 cup all-purpose flour1/4 cup cold butter
Preparation
In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
In a large bowl, combine flour, sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, buttermilk and vanilla; stir in crumb mixture just until moistened. Spoon two-thirds of the batter into a greased 13x9-in. baking dish. Spoon cooled filling over batter. Top with fruit mixture and remaining batter.
For topping, combine sugar and flour in a small bowl; cut in butter until mixture is crumbly. sprinkle over batter. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean and cake is golden brown. Cool on a wire rack.
