Preheat oven to 180 C temp. Grease the edges of 22 cm round cake pan, line the bottom with parchment paper.
In a medium-size bowl, combine flour, oat bran, baking powder, salt.
In a big bowl, using the electric mixer, beat the butter and sugar until smooth and creamy.
Add the eggs one at a time, mixing.
Add the buttermilk and vanilla extract. Whisk until smooth.
Add the flour mixture and mix with a spatula until just combined. Spread the batter into a tin.
In a bowl, mix the strawberries, rhubarb, and flour. Place them over the cake, leaving 1/2 cm around the edges.
In a small bowl, add all crumb ingredients. Combine with a fork or hands until forms small pieces. Drop on the cake top.
Bake about 50-55 min. Remove from a pan when completely cool.
*if you use frozen strawberries, unfreeze and drain them. Combine with 1 tsp flour.