You can substitute in all different combinations of fruit. Makes two buckles in 9-inch pie dishes. Serve with vanilla ice cream or whipped cream
Preheat the oven to 350 and grease two 9" round pans
In a bowl, beat together the butter and sugar.
Beat in the vanilla and sugar.
Stir in the baking powder, salt, and nutmeg
Alternate adding in the flour and the milk, a bit at a time. Set the batter aside.
Cut the butter into pieces, and then add in the other ingredients, mixing until it is crumby but not pasty.
Spread about 1/4 of the cake batter in each buttered pan.
Spread the sliced strawberries on top of that.
Add the rhubarb to the remaining batter and stir to combine. Spoon the rhubarb-batter mixture over the strawberries in each pan as evenly as you can (it's okay if it's gloppy).
Sprinkle the streusel topping over the batter in each pan.
Bake for about an hour, until the top is a bit browned and a toothpick comes out clean.
Serve with vanilla ice cream or whipped cream.