Strawberry-Rhubarb Squares
From mizzgreeneyez2001 16 years agoIngredients
- Crust and Topping shopping list
- 1 cup butter or margarine, softened shopping list
- 1 cup packed brown sugar shopping list
- 1 teaspoon vanilla shopping list
- 2 cups Gold Medal® all-purpose flour shopping list
- 1 1/2 cups quick-cooking oats shopping list
- 2/3 cup chopped nuts shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- Strawberry-rhubarb Filling shopping list
- 2 cups granulated sugar shopping list
- 2/3 cup Gold Medal® all-purpose flour shopping list
- 2 tablespoons milk shopping list
- 4 eggs shopping list
- 4 cups sliced strawberries (2 pints) shopping list
- 4 cups sliced rhubarb (8 stalks) shopping list
How to make it
- 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.
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