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| 1 | cup butter or margarine, softened |
| 1 | cup packed brown sugar |
| 1 | teaspoon vanilla |
| 2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | cups quick-cooking oats |
| 2/3 | cup chopped nuts |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
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| 2 | cups granulated sugar |
| 2/3 | cup Gold Medal® all-purpose flour |
| 2 | tablespoons milk |
| 4 | eggs |
| 4 | cups sliced strawberries (2 pints) |
| 4 | cups sliced rhubarb (8 stalks) |
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| 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. |
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| Use blueberries for the strawberries, or make it an all-rhubarb dessert. |
Nutrition Information:
350 ( 120); 14g ( 7g, 1/2g); 65mg; 140mg; 51g ( 2g, 33g); 5g 8%; 15%; 8%; 10% 1 1/2 ; 2 ; 0 ; 2 1/2 3 1/2