Ingredients:
2 c fresh rhubarb (washed and dice into small pieces)
2 c strawberries (fresh or frozen)
1 c flour
1/2 c butter (softened)
1/3 c confectioner's sugar
3 eggs 3/4 c brown sugar
1/2 tsp each cinnamon and nutmeg
3/4 c sugar
1/4 c flour
1 t baking powder
1 t vanilla
1/4 t salt
top with strawberries
whipped cream or ice cream
Blend flour and softened butter until it’s like crumbs. Now add confectioner's sugar and press into buttered 9" square pan. Bake at 350 for 15 minutes until golden color. When the crust is baking, beat eggs and add 3/4 c sugar and brown sugar very gradually. Beat until very light and fluffy for about 5 minutes on high with electric mixer. At low speed, add flour, baking powder, cinnamon and nutmeg, vanilla and salt. Fold in rhubarb and 1 c strawberries with spatula. Pour over baked crust. Spread evenly. Bake at 350 for 40 minutes, until light golden color and top feels dry. Serve cooled, with whipped cream or ice cream and remainder of strawberries.
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