Ingredigents: Crust and Topping 1cup softened butter 1cup tightly packed brown sugar 1teaspoon vanilla 2cups all-purpose flour 1 1/2cups quick-cooking oats 2/3cup chopped nuts(optional) 1/2teaspoon baking soda 1/4teaspoon salt
Strawberry-Rhubarb Filling 2cups granulated sugar 2/3cup all-purpose flour 2tablespoons milk 2teaspoons lemon juice 4eggs 4cups sliced rhubarb (8-10 med. stalks in 1in chunks) 4cups blueberries(frozen work best)
Heat oven to 375°F. In a medium bowl, mix butter, brown sugar and vanilla with a wooden spoon. Stir in 2 cups flour, the oats, nuts(if any), baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
In large bowl, mix granulated sugar, 2/3 cup flour, milk and eggs with spoon until smooth. Fold in the blueberries and rhubarb. Dump onto the crust in the pan, spreading evenly. Sprinkle with reserved crumbly mixture.
Bake 45-50 minutes or until topping is golden brown AND filling is set. Let cool 30mins before serving pieces, cut into 5 rows by 4 rows. Store covered in refrigerator. Goes great with whipped cream or vanilla ice cream!