A classic fruit combination of strawberry and rhubarb, topped with a delicious cake and a crunchy, crumb topping.
1/2-3/4cupwhite sugar(depending on your taste for tart or sweet fruit filling)
1 1/2cupsall purpose flour
1/2cupbuttercold, cut i to 8 pieces
1/3cupall purpose flour
2Tbspbuttercold, cut into 4 pieces
Preheat oven to 355 F with rack in centre of oven. Grease a 10-inch top diameter skillet or similar sized baking dish and set on top of a baking sheet. Set aside.
For the filling: All 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 in to 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-top of cake layer.
Bake at 355 F. for about 45 minutes, or until top is golden and filling is bubbling.