3 c. cut-up rhubarb
16 oz. fresh or frozen strawberries
2 tbsp. lemon juice
1 c. sugar
1/3 c. cornstarch

In saucepan combine rhubarb and strawberries; cook, covered 5 minutes. Stir in lemon juice. In small bowl combine sugar and cornstarch; stir into rhubarb mixture. Cook and stir until thick and bubbly. Cool. Grease and flour 9 x 13 inch pan.

CAKE:

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

In a large bowl combine flour, sugar, baking powder and soda. Cut in butter. In separate bowl, combine buttermilk, eggs, and vanilla; add to flour mixture. Spread half of batter in pan. Spread filling over batter.

In small bowl combine 3/4 cup sugar, 1/2 cup flour and 1/4 cup butter for topping. Spread remaining batter over filling and sprinkle the topping over this. Bake at 375 degrees for about 45 minutes until cake tests done.