Strawberry-Rhubarb Squares

 

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

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)

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.