STRAWBERRY-RHUBARB SQUARES

Strawberry-Rhubarb Squares image

Yum! A ruby-red dessert that serves a crowd!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h45m

Yield 20

Number Of Ingredients 15

Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 33 g, TransFat 1/2 g