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

RHUBARB AND STRAWBERRY FILLING:

3 c. fresh or 13 oz. frozen unsweetened rhubarb
16 oz. sliced frozen strawberries
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

To make fruit filling, cook fruit covered about 5 minutes. Add lemon juice. Combine sugar and cornstarch and add to fruit. Cook 4-5 minutes or until thickened. Cool.

Combine flour, sugar, soda, baking powder and salt. Cut in butter to fine crumbs. Add milk, eggs and vanilla to dry ingredients. Stir until moist. Spread half the batter in greased 9x13x2 inch pan. Spoon cooled filling over batter. Spoon remaining batter in small mounds on top of filling.

CRUMBS:

Combine 3/4 cup sugar and 1/2 cup flour. Cut in 1/4 cup butter to fine crumbs. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes.