• 16servings
  • 45minutes
  • 380calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Filling

  2. 2/3 cup sugar

  3. 1/3 cup cornstarch

  4. 2 cups chopped rhubarb

  5. 1 (10 ounce) package frozen sliced strawberries, thawed

  6. 2 tablespoons lemon juice

  7. Cake

  8. 3 cups all-purpose flour

  9. 1 cup sugar

  10. 1 teaspoon baking powder

  11. 1 teaspoon baking soda

  12. 1 cup cold butter or margarine

  13. 2 eggs

  14. 1 cup buttermilk

  15. 1 teaspoon vanilla extract

  16. Topping

  17. 3/4 cup sugar

  18. 1/2 cup all-purpose flour

  19. 1/4 cup cold butter or margarine

Instructions Jump to Ingredients ↑

  1. Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice and let cool.

  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan.

  3. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter.

  4. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle over the batter. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool on a wire rack.


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