YIELD:
PREP TIME:
BAKE TIME: 40 - 45 minutes

Ingredients

Batter:

½ cup butter
1 ½ cup white sugar
1 egg
1 tsp. vanilla
2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
1 tsp. baking soda
½ tsp. salt
1 cup buttermilk
2 cups rhubarb, chopped (1/2” pieces)
1 cup strawberries, chopped
1 tbsp. ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

Topping:

2 tbsp. butter, melted
2 tsp.  cinnamon
1/3 cup brown sugar

Directions

Printer Friendly!

Batter:

Cream butter and sugar. Beat in egg and vanilla. Stir together dry ingredients.

Add alternately with buttermilk – 3 dry and 2 liquid additions. Toss rhubarb and  strawberries with 1 tbsp flour and mix gently into batter.
Spoon into greased 13”x9” pan and smooth the surface.

Topping:

Blend and drizzle evenly over batter.

Related Recipes