Source of Recipe
2 cups fresh rhubarb, cut in 1-inch pieces
2 cups fresh strawberries, sliced
2/3 cup sugar
1/4 cup water
2 cups flour
1 tbl. sugar
1 tbl. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 cup vegetable oil
2/3 cup milk
Preheat oven to 450 (or 425 if using glass dish). Spread rhubarb
and strawberries in ungreased 9" cake pan. Sprinkle 2/3 cup sugar
over fruit, add water, and set in hot oven while preparing topping.
Combine dry topping ingredients in one bowl and liquid topping
ingredients in another. Pour liquid mixture into dry and stir till
batter comes away from sides of bowl. Drop batter by spoonfuls on
top of hot fruit.
Bake 20 minutes or till lightly browned.