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Prep 25min
Total1hr45min
Servings20
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Ingredients
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
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Steps
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.
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