One of the most tantalizing summer desserts is made with strawberries and rhubarb. It has long been a family favorite. Strawberries are available in most grocery stores year around now. Fresh rhubarb can be picked all summer long or cut and frozen for later use.
The recipe is easy to make and the kids can help out by cutting up the fruit or measuring the ingredients. Because the sweetness of the rhubarb can vary during the summer, I will add anywhere from ½ cup to 1 cup of sugar to the filling, depending on taste. I prefer mine a little tart. This is also a good filling for strawberry-rhubarb pie.
1/2 c. butter or margarine 1/2 c. brown sugar, packed 1 tsp. vanilla 1 c. flour 3/4 c. quick-cooking oatmeal 1/4 tsp. soda 1/4 tsp. salt
Heat oven to 375 degrees. Mix butter, brown sugar and vanilla. Stir in 1 cup flour, the oats, baking powder and salt until crumbly. Reserve 1 cup crumbly mixture. Press remaining crumbly mixture in an ungreased 8-inch square pan. Bake for 10 minutes and then cool until you can touch the bottom of the pan with your hand. This will keep the crust from going soggy.
3/4 c. white sugar 1/3 c. flour 1 tbsp. milk 2 eggs 2 c. sliced strawberries 2 c. sliced rhubarb
Mix the granulated sugar and flour together in a large bowl. Add the milk and eggs and then beat until smooth. Fold in strawberries and rhubarb.
Pour into pan. Sprinkle with reserved crumbly mixture. Bake until topping is golden brown and filling is set, 40 to 50 minutes. Cool slightly, cut into 2 1/2 or 3 inch squares. Serve with ice cream or whipping cream. Refrigerate or freeze any remaining dessert.