Yield: 6 servings
|3 cups||Sliced fresh or frozen rhubarb, 1 inch pieces|
|1||Qt. Fresh strawberries, mashed|
|2 tablespoons||Lemon juice|
|3 cups||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1 cup||Butter or margarine, cut into pieces|
|1 teaspoon||Vanilla extract|
|¼ cup||Butter or margarine|
|¾ cup||All-purpose flour|
In a large saucepan combine rhubarb, strawberries and lemon juice.
Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil, stirring constantly until thickened; remove from heat and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. Spread half of the batter evenly into a greased 13" x 9" x 2" baking dish. Carefully spread filling on top. drop remaining batter by tablespoonfuls over filling.
For topping: Melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs.
Sprinkle over batter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings.
SOURCE: *Dorothy Morehouse, Massena, NY, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 Submitted By ROBERT MILES On 04-04-95