Strawberry rhubarb squares
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine or butter, softened |
| ½ | cup | Packed brown sugar |
| ½ | teaspoon | Vanilla |
| 1 | cup | All purpose flour |
| ¾ | cup | Quick cooking oats |
| ⅓ | cup | Chopped nuts |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Granulated sugar |
| ⅓ | cup | All purpose flour |
| 1 | tablespoon | Milk |
| 2 | Eggs | |
| 2 | cups | Sliced strawberries, (1 pint) |
| 2 | cups | Sliced rhubarb, (4 stalks) |
| 1 | cup | Whipping cream |
| ¼ | cup | Packed brown sugar |
| ½ | teaspoon | Vanilla |
Directions
BROWN SUGAR WHIPPED TOPPING: Heat oven to 375. Mix margarine, brown sugar and vanilla in medium bowl.
Stir in 1 cup flour, the oats, nuts, baking soda and salt until crumbly.
Reserve 1 cup crumbly mixture.
Press remaining crumbly mixture in ungreased square pan, 8x8x2 or 9x9x2 inches. Mix granulated sugar, ⅓ cup flour, the milk and eggs in large bowl until smooth. Fold in strawberries and rhubarb. Pour into pan.
Sprinkle with reserved crumbly mixture.
Bake 40-50 minutes or until topping is golden brown and filling is set.
Cool slightly. Cut into 2½ or 3 inch squares. Serve with Brown Sugar Whipped Topping. Cover and refrigerate any remaining dessert and topping.
BROWN SUGAR WHIPPED TOPPING
Beat all Brown Sugar Whipped Topping ingredients in chilled small bowl with electric mixer on high speed until stiff.
Recipe by: unknown--cooking magazine Posted to MC-Recipe Digest V1 #643 by L979@... on Jun 11, 1997