Rhubarb Strawberry Cake

Name: Rhubarb Strawberry Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 1 (9-inch) cake
Ingredients: 1 cup flour; 1 cup packed brown sugar; 3/4 cup quick-cooking oats; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 cup cold butter, cut into small pieces (no subs); 4 cups chopped rhubarb; 1 pint fresh strawberries, sliced; 1 1/4 cups white sugar (can use less sugar); 2 tablespoons cornstarch; 1 cup water; 2 teaspoons vanilla

Submitted by Kittencalrecipezazz

"This is wonderful served with vanilla ice cream!"

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Ready In:: 1hr 25mins
Ingredients:: 12
Yields:: 1 (9-inch) cake

ingredients

1 cup flour
1 cup packed brown sugar
³⁄₄ cup quick-cooking oats
1 ¹⁄₂ teaspoons cinnamon
¹⁄₂ teaspoon nutmeg
¹⁄₂ cup cold butter, cut into small pieces (no subs)
4 cups chopped rhubarb
1 pint fresh strawberries, sliced
1 ¹⁄₄ cups white sugar (can use less sugar)
2 tablespoons cornstarch
1 cup water
2 teaspoons vanilla

directions

Set oven to 350°.
Lightly grease a 9-inch baking pan.
In a bowl combine flour brown sugar, quick-cooking oats, cinnamon and nutmeg; cut the butter in until crumbly.
Press HALF of the mixture into prepared baking pan.
In a bowl combine the sliced strwberries with chopped rhubarb; spoon evenly on top of the flour/oatmeal mixture.
In a saucepan combine white sugar, cornstarch, water and vanilla; bring to a boil over medium heat, cook stirring for about 2 minutes; pour the mixture over the fruit in the baking pan.
Sprinkle with the remaining HALF of the flour/oatmeal mixture.
Bake for about 1 hour.
Serve with ice cream.