Ingredients
12
12 servings
- •0.66666668653488 cup sugar
- •0.33333334326744 cup cornstarch
- •2 cups chopped rhubarb
- •1 (10 ounce) package frozen sliced strawberries, thawed
- •2 tablespoons lemon juice
- •3 cups all-purpose flour
- •1 cup sugar
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •1 cup cold unsalted butter, cut into pieces
- •1 cup buttermilk
- •2 large eggs
- •1 teaspoon vanilla extract
- •0.75 cup sugar
- •0.5 cup all-purpose flour
- •0.25 cup cold unsalted butter, cut into pieces
Instructions
- Make the filling: Combine sugar and cornstarch in a large saucepan. Stir in rhubarb and strawberries and bring to a simmer over medium heat; cook until thickened, about 2 minutes. Remove from the heat, stir in lemon juice, and let cool.
- While the filling is cooling, preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Make the cake: Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs.
- Whisk buttermilk, eggs, and vanilla together in a separate bowl. Stir wet ingredients into dry ingredients until just moistened. Spoon 2/3 of the batter into the prepared pan, spread cooled filling over top, then cover with remaining batter.
- Make the topping: Combine sugar and flour in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over batter.
- Bake in the preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
Nutritional Facts
Per 12 servings
- Calories: 506
- Carbohydrate: 76g
- Fat: 21g
- Fiber: 2g
- Protein: 6g
- Sugar: 43g
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