3 c. flour
1 c. sugar
1 c. butter
2 eggs
3/4 c. brown sugar
1/4 c. butter
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 c. buttermilk
1 tsp. vanilla
1/2 c. flour

In a large bowl stir together 3 cups flour, 1 cup sugar, salt, baking soda and baking powder. Cut in 1 cup butter. Beat together buttermilk, eggs and vanilla. Add to crumb mix. Stir until moistened. Spread 1/2 of batter into 9 x 13 inch pan (greased). Spread cooled filling over top of batter.

Spoon remaining batter in small mounds on top of filling. Combine 3/4 cup sugar, 1/2 cup flour and 1/4 cup butter. Sprinkle over batter and bake at 350°F for 40-45 minutes.

RHUBARB - STRAWBERRY FILLING:

In saucepan combine 3 cups rhubarb and 1 (16 ounce) package frozen strawberries (2 cups fresh). Cover and cook 5 minutes. Stir in 2 tablespoons lemon juice. Combine 1 cup sugar and 1/3 cup cornstarch. Add to rhubarb. Cook and stir until thickened and bubbly. Cool.