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

1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. Combine chopped rhubarb and strawberries; spoon into baking pan.
4. 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.
5. Bake at 350 degrees F (175 degrees C) for 1 hour. Wonderful when served with vanilla ice cream.

flour, brown sugar, cooking oats, ground cinnamon, ground nutmeg, butter, rhubarb, fresh strawberries, white sugar, cornstarch, water, vanilla

Taken from www.allrecipes.com/recipe/7422/rhubarb-strawberry-cake/ (may not work)