Fresh strawberries and rhubarb make a delectable combination.
Rhubarb Strawberry Cake
1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick cooking oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
4 cups rhubarb, chopped
1 pint fresh strawberries, halved
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a bowl combine flour, packed brown sugar, quick-cooking oats, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 9 inch round baking pan.
3 Combine chopped rhubarb and strawberries; spoon into baking pan.
4 In a saucepan combine sugar, cornstarch, water, and vanilla. Bring to a boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit. Sprinkle fruit with the remaining crumb mixture.
5 Bake at 350 degrees F (175 degrees C) for 1 hour. Wonderful when served with vanilla ice cream.