Ingredients
4 cups chopped fresh or frozen rhubarb2 tablespoons lemon juice1 cup sugar1/3 cup cornstarch1 can (20 ounces) cherry pie fillingCAKE:3 cups all-purpose flour1 cup sugar1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1 cup cold butter, cubed1 cup buttermilk2 large eggs, lightly beaten1 teaspoon vanilla extractCRUMB TOPPING:1-1/2 cups sugar1 cup all-purpose flour1/2 cup cold butter, cubed
Preparation
In a large saucepan, cook rhubarb and lemon juice over medium-low heat for 5 minutes, stirring often to prevent burning. Combine sugar and cornstarch; add to rhubarb mixture. Cook and stir 5 minutes more until thickened and bubbly. Stir in pie filling; set aside to cool.
For cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in butter until mixture resembles fine crumbs. In a small bowl, beat the buttermilk, eggs and vanilla. Add to flour mixture; stir just until moistened.
Spread a little more than half of the batter into a greased 13x9-in. baking pan Spread cooled filling over batter. Drop remaining batter by teaspoonfuls onto filling.
For topping, combine sugar and flour. Cut in butter until mixture forms coarse crumbs. Sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.
