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.
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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