3 c. sifted flour
1 c. sugar
1 c. shortening
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 slightly beaten eggs

Mix flour, sugar, soda, baking powder, salt. Cut in shortening until you have a fine crumb mixture. Mix buttermilk, eggs, and vanilla together and add to the crumb mixture. Stir to moisten. Spread half the batter in a greased 9 x 13 pan. spread cooled filling over batter. Spoon remaining batter by small spoonfuls over filling. Sprinkle topping over batter. Bake 40-45 minutes in a 350 degree oven.

3 c. fresh or 1 (13 oz.) pkg. frozen unsweetened rhubarb
1 (16 oz.) pkg. sliced sweetened strawberries

Cook, covered, for 5 minutes. Then add:

2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch.

Cook until thickened and cool.

TOPPING:

3/4 c. sugar
1/2 c. flour
1/4 c. butter

Mix into crumb like mixture. Sprinkle over cake.