(Recipe from our local Driftless Cafe--This has become a Sunday morning staple at our farm because it works with any fruit.
Works well with frozen rhubarb,any berries, chopped peaches--or just nuts. But fresh is always best!

Cream Together:
1 1/3 c. sugar or 1 c.honey
1/2 c. softened butter
2 eggs
1 t. vanilla
Add:
1 c.milk
3 c. flour
4 t. baking soda
1 t. salt
Transfer mixture to buttered and floured 9x13 glass pan
Chop/dice:
2 c. rhubarb
Place fruit on top, then sprinkle w/topping

Topping: Mix together till crumbly
1 c. sugar
2/3 c. flour
1 t. cinnamon
dash or two nutmeg
1/4 c. softened butter    

Bake 370 degrees for 30 min or until center firm/'"toothpick clean"

Substitute any fruit in season, just make sure it's diced if not using small berries-
Strawberries should be quartered/halved.  May also add 1/2-3/4 c. finely chopped nuts to topping, but be careful not to load top down with fruit and nuts or it will not raise and bake evenly.
Easy, fast and yummy--especially warm and fresh