Vicky shared this along with other rhubarb recipes and kindly gave me permission to post them here
[Vicky’s other recipes: Rhubarb Bread, Rhubarb Cake ]
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Rhubarb filling (make first to allow for cooling):

  • 3 cups fresh rhubarb, cut in 1 inch pieces

  • a 16 oz. package of strawberries

  • 2 tablespoons lemon juice

  • 1 cup sugar

  • ⅓ cup cornstarch

  1. Combine rhubarb and strawberries in a saucepan and cook about 5 minutes.

  2. Add lemon juice

  3. Combine sugar and cornstarch and add to rhubarb.

  4. Cook and stir 4-5 minutes until thick.

Topping:

  • ½ cup sugar

  • ¾ cup flour

  • ¼ cup butter

  1. Combine sugar and flour.

  2. Cut in the butter to make fine crumbs.

Batter:

  • 3 cups flour

  • 1 cup sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 cup butter

  • 1 cup buttermilk

  • 2 slightly beaten eggs

  • 1 teaspoon vanilla

  • 1 teaspoon salt

  1. Stir together flour, sugar, soda, baking powder, and salt.

  2. Cut in the butter to make fine crumbs.

  3. Beat together buttermilk, eggs and vanilla; add to dry ingredients.

  4. Stir to moisten.

  5. Spread half the batter in greased 9 x 13 pan.

  6. Spread cooled filling over batter.

  7. Spoon remaining batter in small mounds on top of filling.

  8. Sprinkle topping over batter.

  9. Bake at 350 degrees for 40-45 minutes.