3 c. chopped rhubarb
16 oz. frozen strawberries or fresh berries
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

Combine and cook fruit 5 minutes. Stir together the sugar and cornstarch; stir into fruit. Add lemon juice. Cook and stir until thick. Cool.

CAKE BATTER:

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

Mix dry ingredients together; cut in the butter and quickly stir in buttermilk and eggs, just until moist. Spread half the batter in greased 9 x 13 inch pan. Spread on the filling. Dot with remaining batter. Sprinkle with topping made of 3/4 cup sugar, 1/4 cup butter, 1/2 cup flour, and 1/2 teaspoon cinnamon. Bake at 350 degrees for about 40 minutes. Freezes well.