Rhubarb Strawberry Cake

Ingridients

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

Directions

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.