2cupschopped fresh rhubarb or frozen rhubarb.5-.6 lb. is about 2 cups
1package10 ounces frozen strawberries (OR fresh; either way, I do slice or quarter these.)
2tablespoonslemon juice
Cake portion
3cupsall-purpose flour OR combination of whole wheat and all-purpose flour
1cupsugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1cupbutter, melted
2eggs
1cupbuttermilk OR 1 TBSP vinegar - any kind - added to 1 cup milk
1teaspoonvanilla extract
Crumb topping, optional
3/4cupsugar
1/2cupall-purpose flour
1/4cupbutter, melted
Instructions
Fruit portion
In a saucepan, combine sugar and cornstarch; stir in rhubarb and strawberries as they are, fresh or frozen. Bring to a boil over medium heat; cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool.
Cake portion
In a large bowl, combine flour, sugar, baking powder and baking soda. Mix in melted butter. Add eggs, buttermilk and vanilla; stir until moistened. Mix in fruit portion until evenly mixed. Pour into a 13x9 in pan or 2 round cake pans.
Optional topping portion
Combine sugar and flour in a small bowl; add melted butter until mixture is crumbly. Sprinkle over batter.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool on a wire rack. Yield: 12-15 servings.