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Add a photoServings: 12
Ingredients
- 3 c. Fresh or possibly frzn rhubarb
- 16 ounce Frzn sliced sweetened strawberries, thawed
- 2 Tbsp. Lemon juice
- 1 c. Sugar
- 1/3 c. Cornstarch
- 3 c. Flour
- 1 c. Sugar
- 1 tsp Baking soda
- 1 tsp Baking pwdr
- 1 tsp Salt
- 1 c. Butter or possibly margarine
- 1 c. Buttermilk
- 2 x Large eggs, slightly beaten
- 1 tsp Vanilla
- 3/4 c. Sugar
- 1/2 c. Flour
- 1/4 c. Butter or possibly margarine
Directions
- In a saucepan, combine rhubarb, cut in 1 inch pcs and add in strawberries.
- Cook, covered, about 5 min. Add in lemon juice. Combine the sugar and cornstarch. Add in to rhubarb mix. Cook and stir 4 to 5 min or possibly till thickened and bubbly. Cold. In mixing bowl, stir together flour, sugar, baking soda, baking pwdr and salt. Cut in butter or possibly margarine till it resembles fine crumbs. Beat together buttermilk, Large eggs and vanilla. Add in to the dry ingredients. Stir to moisten. Spread half the batter in a greased 13 x 9 x 2 inch pan. Spread the cooled filling over the batter in pan.
- Spoon remaining batter in small mounds atop the filling. Combine the sugar and flour. Cut in butter or possibly margarine to make fine crumbs. Sprinkle crumbs over the batter in pan. Bake at 350 degrees for 40 to 45 min.
- Serves 12to 15.
- Rhubarb Compendium
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 12 servings | |
| Calories 549 | |
| Calories from Fat 181 | 33% |
| Total Fat 20.63g | 26% |
| Saturated Fat 12.59g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 575mg | 24% |
| Potassium 194mg | 6% |
| Total Carbs 87.19g | 23% |
| Dietary Fiber 2.2g | 7% |
| Sugars 54.34g | 36% |
| Protein 6.1g | 10% |
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