Strawberry Rhubarb Cake

• 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 chopped rhubarb
• 1 pint fresh strawberries, halved
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

In a bowl, combine the 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 the chopped rhubarb and strawberries. Spoon the fruit into the baking pan.

In a saucepan, combine the sugar, cornstarch, water, and vanilla. Bring the mixture to a boil over medium heat. Cook and stir for 2 minutes. Pour the mixture over the fruit. Sprinkle the fruit with the remaining crumb mixture.

Bake the cake for 1 hour. Cool completely before serving with vanilla ice cream.

• Yields: 8 servings
• Preparation Time: 1 hour and 30 minutes