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
Just in time for rhubarb season!

Instructions

1. Batter:
2. Cream butter and sugar. Beat in egg and vanilla. Stir together dry ingredients.
3.Add alternately with buttermilk – 3 dry and 2 liquid additions. Toss rhubarb and strawberries with 1 tbsp flour and mix gently into batter.
4.Spoon into greased 13”x9” pan and smooth the surface.
5.Topping:
6.Blend and drizzle evenly over batter.

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