Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.