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

In mixing bowl stir together flour, sugar, baking soda, baking powder and salt. Cut in butter until fine crumbs. Beat together milk, egg and vanilla. Add to dry ingredients. Stir to moisten. Spread half the batter in greased 9 x 13 inch baking pan.

FILLING:

3 c. fresh or 1 (13 oz.) pkg. frozen rhubarb, cut in 1" pieces
1 (16 oz.) pkg. sliced sweetened strawberries, thawed
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

Combine rhubarb and strawberries in saucepan. Cook 5 minutes. Add lemon juice. Combine sugar and cornstarch. Add to rhubarb mixture. Cook and stir 4 to 5 minutes until thickened and bubbly. Cool. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds atop filling.

Combine 3/4 cup sugar, 1/2 cup flour and 1/4 cup butter, cut into fine crumbs. Sprinkle crumbs over batter in pan. Bake at 350 degrees for 40-45 minutes. Makes 12-15 servings.