Rhubarb Buckle

2 cups all-purpose flour
2 tsp. baking powder
1 ¼ cups granulated sugar
½ cup milk
1 tsp. salt
1 large egg
¾ cup cold unsalted butter, cut up
1 tsp. vanilla extract
⅓ cup light-brown sugar
2 cups rhubarb, chopped
1 tsp. cinnamon
3 cups strawberries, hulled and sliced

Preheat oven to 350.

Coat 10-inch springform pan with nonstick spray. In large bowl, combine flour, granulated sugar, and salt. With two knives or pastry cutter, cut in butter until mixture resembles coarse crumbs. Remove 1 cup to bowl; stir in brown sugar and cinnamon and reserve for topping. Stir baking powder into remaining flour mixture.

In small measuring cup, blend milk, egg, and vanilla and stir into flour mixture until just moistened. Spread half of batter in prepared pan. Evenly cover with strawberries and rhubarb. Drop tablespoons of remaining batter on top. Crumble reserved topping over batter.

Bake for 60 minutes, until golden brown and toothpick inserted in center comes out clean. Cool slightly on wire rack. Run knife around edge; remove side.