If you've never had rhubarb, you're missing out. The sour stalks are delicious when coated in sugar and put into summertime pies and cobblers. This recipe comes from Land-O-Lakes Butter.



1 pkg. (16 oz.) frozen sliced strawberries, thawed

1 lb. (4 cups) rhubarb, cut into 1-inch pieces

2 tablespoons lemon juice

1 cup sugar

1/3 cup cornstarch


3 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, chilled

1 cup sour cream

2 eggs

3 tablespoons milk

1 teaspoon vanilla


1/3 cup sugar

1/2 cup sliced almonds

Half-and-half or ice cream, if desired


In 3-quart saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10 to 15 minutes.) Reduce heat to low. Cover, cook five minutes. Stir in lemon juice.

In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally until mixture thickens and just comes to a boil. Boil one minute. Cool.

Heat oven to 350. In large bowl, combine flour, 1 cup sugar, baking powder, baking soda and salt. Cut in butter until crumbly.

In medium bowl, combine sour cream, eggs, milk and vanilla; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened. Spread half of batter on bottom of greased 13x9 inch baking pan. Spread with cooled fruit mixture.

Drop remaining batter by spoonfuls over fruit filling. Sprinkle batter with 1/3cup sugar and sliced almonds. Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with half-and-half or ice cream.