3 c. rhubarb
1 (16 oz.) frozen sweetened strawberries
2 tbsp. lemon juice
2 3/4 c. sugar
1/3 c. cornstarch
3 3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/4 c. butter
1 1/2 c. buttermilk
2 lg. eggs
1 tsp. vanilla

In a 3 quart saucepan, combine rhubarb, strawberries, and lemon juice. Cover and cook over medium heat 5 minutes. In a small bowl, stir together 1 cup sugar and cornstarch. Gradually stir the sugar mixture into the rhubarb mixture. Heat to boiling, cook, stirring constantly for 4 minutes. Set aside.

Heat oven to 350 degrees. Grease a 13 x 9 pan. In a large bowl, combine 3 cups flour, 1 cup sugar, baking powder, soda, and salt. Cut 1 cup of butter into chunks until mixture resembles course crumbs.

In small bowl beat together buttermilk, eggs, and vanilla. Stir buttermilk mixture into the flour mixture just until combined. Spread half the batter evenly in greased pan. Spread rhubarb filling over the batter. Drop the remaining batter by heaping tablespoonfuls over the rhubarb filling.

In a 1 quart saucepan over low heat, melt the remaining 1/4 cup butter. Stir in the remaining 3/4 cup flour and 3/4 cup sugar until mixture resembles course crumbs. Sprinkle crumbs over top of batter. Bake 40-45 minutes until golden brown and bubbly.