Recipes

Preheat oven to 350 degrees. Butter a 9x13 pan or line with Reynold's parchment paper and spray with cooking spray.

For filling: Cut rhubarb into 1 inch pieces and combine with berries in a saucepan. Simmer, covered, about 5 minutes, Add lemon juice.

Combine sugar and cornstarch, add to fruit. Cook and stir 4 – 5 minutes, until thickened and set aside to cool.

For topping: Combine sugar, flour, and butter until crumbly and set aside.

For batter: combine flour, sugar, soda, baking powder, and salt. Cut in butter until mixture becomes fine crumbs. Beat together butter,

milk, eggs, and vanilla. Add to dry ingredients, stirring just until moistened.

To complete: Spread half the batter in prepared pan. Spread cooled filling over batter. Spoon remaining batter in rounds on top of filling.

Sprinkle topping over batter.

Bake at 350 degrees for 40 – 45 minutes.

Cool before cutting.