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
1 recipe rhubarb filling
3/4 c. sugar
1/2 c. flour
1/4 c. butter

In large bowl mix flour, sugar, soda, baking powder and salt. Cut in butter to fine crumbs. Beat together buttermilk, eggs and vanilla. Add to dry ingredients and stir to moisten. Spread half in a greased 13 x 9 inch pan, spread cooled filling over this batter and spoon remaining half of batter over top.

Combine 3/4 cup sugar, 1/2 cup flour and cut in the 1/4 cup butter to fine crumbs. Sprinkle this over top and bake at 350 degrees for 40-45 minutes.

Rhubarb Filling: Cut up in 1 inch pieces (3 cups) and 3 cups strawberries sliced. In saucepan mix 1 cup sugar with 1/3 cup cornstarch with 1/2 cup water. Add fruit, cook until thickened. Add 2 tablespoons lemon juice.