Strawberry-Rhubarb Squares
Wendy Cantwell
ingredients
- Crust and Topping:
- 1 cup butter or margarine, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 1/2 cups quick-cooking oats
- 2/3 cup chopped nuts
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Filling:
- 2 cups granulated sugar
- 2/3 cup 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
directions
- 1
Heat oven to 375° In a 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 crumb mixture. Press remaining into an ungreased 9x13 pan.
- 2
In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth.
- 3
Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumb mixture.
- 4
Bake 50 to 60 minutes or until topping is golden and filling is set. Cool slightly, about 30 minutes. Serve with whipped cream or ice cream. Store covered in refrigerator.
notes
Can use blueberries for the strawberries or make it with all rhubarb.
Source: Wendy Cantwell
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