Strawberry-Rhubarb Squares

Yum! A ruby-red dessert that serves a crowd!

  • Prep Time 25 min
  • Total Time 1 hr 45 min
  • Servings 20

Crust and Topping

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

Strawberry-Rhubarb Filling

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)

Topping

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.

Expert Tips

Use blueberries for the strawberries, or make it an all-rhubarb dessert.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
7g,
7%
Trans Fat
1/2g
1/2%
),
Cholesterol
65mg
65%;
Sodium
140mg
140%;
Total Carbohydrate
51g
51%
(Dietary Fiber
2g
2%
  Sugars
33g
33%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
15%;
Calcium
8%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.