Filling Ingredients
- 3 cups sliced fresh or frozen rhubarb
- 1 qt. fresh strawberries, mashed
- 2 Tbsp. lemon juice
- 1 cup sugar
- 1/3 cup cornstarch
Filling Directions
In a saucepan combine rhubarb, strawberries, and lemon juice. Cook on medium heat for 5 minutes. Combine sugar and cornstarch. Stir into fruit, stirring constantly until thickened.
Cake Ingredients
- 3 cups flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. soda
- 1/2 tsp. salt
- 1 cup butter
- 1 1/2 cup buttermilk
- 2 eggs
- 1 tsp. vanilla
Topping Ingredients
- 1/4 cup butter
- 3/4 cup flour
- 3/4 cup sugar
Cake Directions
Mix topping ingredients and cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla. Stir into crumb mixture. Spread half of batter into a greased 9x13 inch pan. Carefully spread filling over top. Drop remaining batter onto filling. Sprinkle topping over batter. Bake at 350 degrees F for 40-45 minutes.
By Robin from Washington, IA
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