| Servings: 9x13 | ||||||||
| 2 cups strawberry, sliced | Mix | Cook medium heat till berries are mushy and rhubarb is tender ~6-8 minutes |
Cool | Add filling on top crumble remaing dough on top |
Bake at 350F for 50-60 minutes |
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| 2 cups rhubarb, sliced ~1/2 inch pieces | ||||||||
| 1/2 cup sugar | ||||||||
| 1 tablespoon lemon juice | ||||||||
| 4 teaspoon cornstartch | ||||||||
| 1 teaspoon vanilla | ||||||||
| 1 cup butter, soft | Mix | Add 1 egg at a time | Mix | Mix | Mix | Place 3/4 dough in greased 9x13 pan freeze remaining 1/4 for 10-15 minutes |
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| 1 cup brown sugar | ||||||||
| 1 cup sugar | ||||||||
| 2 egg | ||||||||
| 1 teaspoon vanilla | ||||||||
| 1 3/4 cup flour | Mix | |||||||
| 1/2 teaspoon baking soda | ||||||||
| 1/2 teaspoon salt | ||||||||
| 1/2 teaspoon ginger | ||||||||
| 1/2 teaspoon cinammon | ||||||||
| 1/4 teaspoon nutmeg | ||||||||
| 3 cups (non quick) rolled oats | ||||||||