Filling:
2 C sliced strawberries
1 ½ C diced rhubarb  
¾ C sugar
3 T water + 3 T cornstarch                              

Let fruit and sugar stand in saucepan for 15 min.  Add cornstarch and water, bring to a boil stirring constantly.   Cool to room temp. 

Cake:
¼ C canola oil
1 C sugar
2 eggs
½ C milk or almond milk

1 C rice flour
½ C tapioca flour
½ t xanthan gum                                 
¾ t baking powder                              
½ t salt            

Stir together wet and dry ingredients. Pour half of batter into a greased 8x8 pan.  Top with strawberry mixture.  Pour remaining batter on top.  Sprinkle with topping and bake at 350 for 45-50 min.  Toothpick test.

Topping:
½ C sugar   
½ t cinnamon
1 T butter
½ C chopped walnuts

Another recipe brought to you by your kitchen friends at the Latigo Guest Ranch.