Instructions

1. Preheat oven to 350 F.
2. Spray a 9 by 16 inch pan with baking spray.
3. Cream sugar and butter together.
4. Beat in egg and vanilla.
5. In another bowl, mix flour, baking soda and salt.
6. Put lemon juice in the bottom of a 1 cup measure. Fill with whole milk and stir.
7. Add the flour mixture to the creamed butter in 3 additions with 1/2 the milk mixture in between.
8. Toss rhubarb and haskaps in the sugar and flour.
9. Fold the fruit mixture into the batter.
10. Put the batter in the pan and smooth it into the corners.
11. Mix the butter, brown sugar, cinnamon, nutmeg and cloves.
12. Drizzle the butter mixture over the batter.
13. Bake for 40 minutes.
14. Let cool for 15 minutes.
15. Cut and serve.