i made these a few days ago just haven’t had time to post! i didnt have fresh rhubarb so i used a bag of frozen. they were still delicious!
Crust and Topping
|1||cup butter or margarine, softened|
|1||cup packed brown sugar|
|2||cups Gold Medal® all-purpose flour|
|1 1/2||cups quick-cooking oats|
|2/3||cup chopped nuts|
|1/2||teaspoon baking soda|
|2||cups granulated sugar|
|2/3||cup Gold Medal® all-purpose flour|
|4||cups sliced strawberries (2 pints)|
|4||cups sliced rhubarb (8 stalks)|
|Whipped cream or ice cream, if desired|
- 1 Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
- 2 In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
- 3 Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.