1 (16 oz.) pkg. frozen sliced strawberries, thawed
1 lb. fresh rhubarb, cut in 1 inch pieces (4 c.)
2 tbsp. fresh lemon juice
1 c. sugar
1/3 c. cornstarch

BATTER:

3 c. all-purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1 c. butter (2 sticks)
2 eggs, slight beaten
1 c. buttermilk or soured milk
1 tsp. vanilla

TOPPING:

3/4 c. sugar

In saucepan, combine strawberries and rhubarb. Bring to a boil; reduce heat. Cover and cook 5 minutes. Add lemon juice. Combine 1 cup sugar and cornstarch; add to strawberry mixture. Cook over medium heat until thickened and bubbly, stirring frequently. Cool.

Preheat oven to 350 degrees. Grease a 13x9 inch baking pan; set aside. Combine flour, 1 cup sugar, baking soda, powder and salt. Cut in butter with a pastry blender until mixture resembles fine crumbs. (Can also be done with on-off action in a food processor.) Combine eggs, buttermilk and vanilla; add to dry ingredients. Stir just until moistened.

Spread half the batter in prepared pan. Spread fruit filling evenly over batter. Drop remaining batter by spoonfuls over filling. Sprinkle with 3/4 cup sugar. Bake for 45 to 50 minutes. Cool slightly before cutting.

Note: To sour milk, add 1 tablespoon lemon juice to 1 cup milk. Let stand a minute or so. Makes 12 to 15 pieces.