Strawberry-Rhubarb Squares

By beltranm

Prep Time
25 min
Total Time
1 Hr 45 Min

Use blueberries for the strawberries, or make it an all-rhubarb dessert.

1 Serving (1 Serving)Calories 350(Calories from Fat 120),Total Fat 14g(Saturated Fat 7g,Trans Fat 1/2g),Cholesterol 65mg;Sodium 140mg;Total Carbohydrate 51g(Dietary Fiber 2g,Sugars 33g),Protein 5g;Percent Daily Value*:Calcium ;Exchanges:1 1/2 Starch;0 Fruit;2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;2 1/2 Fat;Carbohydrate Choices:3 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Crust and Topping
• 1 1 1 cup butter or margarine, softened
• 1 1 1 cup packed brown sugar
• 1 1 1 teaspoon vanilla
• 2 2 2 cups Gold Medal® all-purpose flour
• 1 1/2 1 1/2 1/2 cups quick-cooking oats
• 2/3 2/3 2/3 cup chopped nuts
• 1/2 1/2 1/2 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon salt
• Strawberry-Rhubarb Filling
• 2 2 2 cups granulated sugar
• 2/3 2/3 2/3 cup Gold Medal® all-purpose flour
• 2 2 2 tablespoons milk
• 4 4 4 eggs
• 4 4 4 cups sliced strawberries (2 pints)
• 4 4 4 cups sliced rhubarb (8 stalks)
• Topping
• Whipped cream or ice cream, if desired

Details

Servings 20
Adapted from bettycrocker.com

Preparation

Step 1

1 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.
2 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.
3 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.