rhubarb strawberry cake

Ingredients

• Servings: 1
• 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

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• 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.
• combine chopped rhubarb and strawberries; spoon into baking pan.
• 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.
• bake at 350 degrees f (175 degrees c) for 1 hour. wonderful when served with vanilla ice cream.