3-4 c. sliced rhubarb
1 c. sugar
2 c. strawberries
1 1/2 c. sifted flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
3/4 c. milk

Mix together rhubarb, sugar and strawberries. Pour into buttered 2 x 8 x 2 inch Pyrex dish. Set aside.

Sift together flour, salt, and baking powder. Cream butter and sugar; beat in egg. Add dry ingredients along with milk and vanilla. Blend until smooth. Pour cake batter over fruit. Bake at 350 degrees for 40 minutes or until golden brown. Cool about 10 minutes and turn onto plate.