Strawberry Rhubarb Cobbler Recipe

2 pounds rhubarb, washed, topped and chopped
2 Tablespoons lemon juice
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cup buttermilk
2 large eggs
2 packages (16 ounces) frozen strawberries
2-3/4 cups sugar
3-3/4 cups flour
1 teaspoon baking soda
1-1/4 cups (2-1/2 sticks) butter or margarine
1 teaspoon vanilla extract

In a 3 quart saucepan, combine the rhubarb, strawberries, and lemon juice. Cover; cook over medium heat for 5 minutes. In a small bowl, stir together 1 cup sugar and the cornstarch. Gradually stir the sugar mixture into the rhubarb mixture; heat to boiling. Cook, stirring constantly for 4 minutes; set aside to cool lightly.

Heat the oven to 350 degrees. Grease a 13 x 9 inch baking pan; set aside. In a large bowl, combine 3 cups flour, 1 cup sugar, baking powder, soda, and salt. Cut 1 cup butter into chunks; add to the flour mixture. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the buttermilk, eggs, and vanilla. Stir the buttermilk mixture into the flour mixture just until combined.

Spread 1/2 the batter evenly in the greased pan; spread the rhubarb filling over the batter. Drop the remaining batter by heaping Tablespoonfuls over the rhubarb filling. In a 1 quart saucepan over low heat, melt remaining 1/4 cup butter. Stir in the remaining 3/4 cup flour and 3/4 cup sugar until the mixture resembles coarse crumbs. Sprinkle with crumbs over the top of the batter. Bake the cobbler for 40 to 45 minutes, or until it is golden brown and bubbly; cool for 10 minutes. Spoon into individual serving dishes; serve warm with cold milk.