FILLING:
3 cups sliced rhubarb
1 qt fresh strawberries-mashed
2 Tbls lemon juice
1 cup sugar
1/3 cup cornstarch
CAKE:
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine-cut into pieces
1-1/2 cups buttermilk
2 eggs
1 tsp vanilla
TOPPING:
1/4 cup butter or margarine
3/4 cup flour
3/4 cup sugar
In large saucepan combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat for 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to boil; stirring constantly until thickened; remove from heat and set aside. In lrg 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 13x9 inch baking dish. Carefully spread filling on top. Drop remaming 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. Bake on middle rack at 350 degrees for 40-45 minutes. Cool in pan
** Lay foil on lower rack of oven to catch any fruit juice spillovers.
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