~from Savoring Time in the Kitchen
Makes 8 Servings
Filling (cook and cool before proceeding with cake):
1/3 cup sugar
1/8 cup + 1 Tablespoon cornstarch
1 cup chopped fresh rhubarb
1 cup chopped fresh strawberries
Cake:
1-1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 sticks) cold butter
1 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla
Topping:
1/4 cup brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon
1-1/2 tablespoons cold butter
1/4 cup chopped pecans or walnuts
Preheat oven to 350 degrees. Lightly grease an 8 or 9 non-stick springform pan. You may also use an 8 or 9-inch square Pyrex baking dish. If you are using an aluminum pan that doesn't have a non-stick coating, line the pan with parchment paper or the rhubarb will turn gray.
In saucepan, combine 1/3 cup sugar and cornstarch. Stir in rhubarb and strawberries. Bring to a boil over medium heat and cook for 2 minutes, or until thickened. Remove from heat and let cool.
In a large bowl, combine flour, remaining 1 cup sugar, baking powder and baking soda. Cut in butter until mixture is crumbly. In another bowl, beat eggs, buttermilk and vanilla. Stir quickly into flour mixture until just combined. Don't over-mix. Spoon about 2/3 of cake batter into prepared pan. Top with fruit mixture. Cover with remaining batter.
Mix together topping ingredients and blend with a fork or your fingers until crumbling. Sprinkle over top of batter.
Bake in preheated oven for 35 to 45 minutes (depending on your oven and the depth of your pan), or until toothpick inserted near center comes out clean and cake top is golden brown.
Cool on wire rack for 10 minutes. Then remove cake from pan and cook completely.