Filling:

4-1/2 Cups Rhubarb, chopped
24 ounces of sliced strawberries
3 tbsp lemon juice
1-1/2 Cups sugar
1/2 Cup cornstarch

Cake:

3 Cups flour
1 Cup sugar
1 tsp baking powder
1 tsp salt
1 Cup butter, softened
1 Cup buttermilk
2 eggs, slightly beaten
1 tsp vanilla

Topping:

3/4 Cup sugar
1/2 Cup flour
1/4 Cup soft butter

To make filling, combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally. Add lemon juice, sugar and cornstarch. Cook, stirring, for 5 minutes or until thickened. Cool.

To make cake, combine flour, sugar, baking powder and salt in large bowl; cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread one-half of batter in greased 13 X 9 inch b aking pan. Spread fruit over batter. Spoon remaining batter in small mounds on top of filling.

Mix topping ingredients until crumbly; springkle over all.

Bake at 375 degrees for 45 minutes. Serve slightly warm.

Yield: 12-16 servings.