1/2-3/4cupwhite sugar, (adjust depending on your taste for tart or sweet fruit filling)
3Tablespoonscornstarch
3cupsrhubarb, fresh or frozen, chopped
3cupsstrawberries, fresh recommended, chopped
Cake:
1 1/2cupsall-purpose flour, spooned and levelled
1/2cupwhite granulated sugar
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2cupsalted butter, cold, cut in to 8 pieces
1/2cupbuttermilk, cold
1largeegg
1/2teaspoonvanilla
Topping:
1/2cupwhite granulatedsugar
1/3cupall purpose flour
2Tbspbutter, cold, cut into 4 pieces
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Instructions
Preheat oven to 350 F (not convection)with rack in centre of oven. Grease a 10-inch top-diameter skillet or 9-inch round or square baking dish and set on top of a baking sheet. Set aside.
For the filling: Add all the filling ingredients to your prepared baking dish and stir well to coat fruit.
For the Cake: In a medium bowl, whisk together the flour, sugar, baking powder and baking soda. Add the cold butter pieces. Using your fingertips, rub the butter into the flour mixture until the mixture is crumbly, with butter pieces no larger than the size of a pea. In a small bowl, whisk together the buttermilk, egg and vanilla. Add to the flour/butter mixture and stir just until the mixture is evenly moistened. Spoon mixture over the fruit filling in the skillet.
For the Topping: In a small bowl, whisk together the sugar and flour. Add the cold butter and rub the butter together with the flour and sugar until you have a crumbly mixture. Scatter over-the top of cake layer.
*To be safe, I like to place the baking dish or skillet on top of a baking sheet, to catch any bubble-overs.
Bake at 350 F. for about 45 minutes, or until top is golden and set and filling is bubbling.
Notes
Be sure to read the notes above this Recipe Card for more tips on making this recipe.