Bart made this for dessert for our Memorial Day picnic. It was fun to use the red rhubarb that we finally have growing in our garden--not to mention a delicious way to use the rhubarb!
1 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 ½ cups quick-cooking oats
2/3 cup chopped nuts (we used walnuts)
½ teaspoon baking soda
¼ teaspoon salt
Strawberry Rhubarb Filling (below)
Whipped Cream or ice cream, if desired
Heat oven to 375°F. Mix butter, brown sugar and vanilla in medium bowl with spoon. Stir in flour, oats, nuts, baking soda, and salt until crumbly. Reserve 2 cups crumbly mixture.
Press remaining crumbly mixture in ungreased jelly roll pan, 15 ½ x 10 ½ x 1-inch. Make Strawberry Rhubarb Filling; spoon 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 or ice cream if desired. Store covered in refrigerator.
Strawberry Rhubarb 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)
Mix sugar, flour, milk and eggs in large bowl with spoon until smooth. Fold in strawberries and rhubarb.
1 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 ½ cups quick-cooking oats
2/3 cup chopped nuts (we used walnuts)
½ teaspoon baking soda
¼ teaspoon salt
Strawberry Rhubarb Filling (below)
Whipped Cream or ice cream, if desired
Heat oven to 375°F. Mix butter, brown sugar and vanilla in medium bowl with spoon. Stir in flour, oats, nuts, baking soda, and salt until crumbly. Reserve 2 cups crumbly mixture.
Press remaining crumbly mixture in ungreased jelly roll pan, 15 ½ x 10 ½ x 1-inch. Make Strawberry Rhubarb Filling; spoon 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 or ice cream if desired. Store covered in refrigerator.
Strawberry Rhubarb 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)
Mix sugar, flour, milk and eggs in large bowl with spoon until smooth. Fold in strawberries and rhubarb.
I'm glad Bart is contributing recipes, too! It might inspire Stephen and Derek to do some more cooking around here.
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