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

One recipe of filling: Cook 3 cups fresh rhubarb, cut in 1 inch pieces, with 1 (16 ounce) package frozen strawberries, thawed. Cook fruit covered about 5 minutes. Add 2 tablespoons lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch and add to rhubarb mixture. Cook and stir 4 to 5 minutes until thick and bubbly. Cool.

In bowl stir together dry ingredients. Cut in butter to fine crumbs. Beat egg, buttermilk and vanilla together and add to dry ingredients. Stir to moisten.

Spread 1/2 of batter in greased 9 x 13 pan. Spread filling on batter. Spoon remaining batter in small mounds on top of filling.

Combine 3/4 cup sugar and 1/2 cup flour; cut in 1/4 cup butter to crumbs. Sprinkle over top. Bake at 350 degrees for 40 to 45 minutes. Serves 12 to 15.