one of my fave combos...straw/n rhubarb!!!



Filling
2/3 c sugar
1/3 c cornstarch
2 c chopped rhubarb
1 (10oz)bag frozen sliced strawberries, thawed
2 Tbs lemon juice

Cake
3 c flour
1 c sugar
1 tsp baking powder
1 tsp baking soda
1 c cold butter or margarine
2 eggs
1 c buttermilk
1 1/2 tsp vanilla extract

Topping
3/4 c sugar
1/2 c flour
1/4 c cold butter

Mix sugar and cornstarch in a large saucepan,stir in rhubarb and strawberries and bring to a simmer over med heat. Cook til thickened, about 2 min. Remove from heat, stir in lemon juice and let cool.


Preheat oven to 350.
Lightly grease a 9x13.


Mix 3 c flour, 1 c sugar, baking powder, and baking soda in a large bowl.
Cut in butter til it resembles coarse crumbs.
Beat together eggs, buttermilk, and vanilla in a separate bowl,stir egg mix into flour til just moistened.
Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with rest of batter.

Mix 3/4 c sugar and 1/2 c flour, and cut in butter til the mixture resembles coarse crumbs again,sprinkle over the batter.

Bake 45-50 min,til golden brown. Cool on a wire rack.

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Avoid Fruits~N~Nuts....you are what you eat!!!