INGREDIENTS
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2 cups fresh or frozen unsweetened strawberries
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1 1/2 cups diced fresh or frozen rhubarb
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3/4 cup sugar
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3 tablespoons cornstarch
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3 tablespoons cold water
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CAKE:
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1 1/2 cups all-purpose flour
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3/4 cup sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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3/4 cup cold butter or margarine
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2 eggs
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3/4 cup buttermilk
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1/2 teaspoon almond extract
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TOPPING:
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1/2 cup sugar
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1/2 teaspoon ground cinnamon
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1 tablespoon cold butter
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1/2 cup chopped walnuts
DIRECTIONS
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In a saucepan, combine strawberries, rhubarb and sugar; let stand for 15 minutes. Combine cornstarch and water; stir into the fruit mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Cool to room temperature.
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Combine flour, sugar, cinnamon, nutmeg, salt, baking powder and baking soda; cut in butter until crumbly. In a small mixing bowl, beat eggs, buttermilk and extract; add to flour mixture and mix well. Spread half of the batter into a greased 9-in. square baking pan. Carefully spoon the fruit mixture on top. Spoon remaining batter over fruit mixture.
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For topping, combine sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until a wooden pick inserted near the center comes out clean.
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