3 c. all-purpose 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
Rhubarb Filling
3/4 c. sugar
1/2 c. all-purpose flour
1/4 c. butter

Stir together 3 cups flour, 1 cup sugar, soda, baking powder and salt. Cut in 1 cup butter to fine crumbs. Beat together buttermilk, eggs and vanilla; add to dry ingredients. Stir moisten only.

Spread half the batter in greased 13x9x2 inch baking pan. Spread cooled filling over batter in pan. Spoon remaining batter in small mounds atop filling.

Combine remaining sugar and flour; cut in 1/4 cup butter to fine crumbs. Sprinkle crumbs over batter in pan. Bake in 350 F. oven for 40-45 minutes. Makes 12-15 servings.

RHUBARB FILLING:

In saucepan combine: 1 (16 oz.) pkg. frozen sliced strawberries, thawed

Cover and cook about 5 minutes. Add:

Combine: 1/3 c. cornstarch

Add to rhubarb mixture. Cook and stir until thickened and bubbly; cool.