Strawberry-Rhubarb Squares

Must be Strawberry Season!  This one makes me think of Grandma for sure.  Served warm with a scoop of homemade vanilla ice cream...yummm!

Ingredients

Crust

• 1 cup butter softened
• 1 cup packed brown sugar
• 1 tsp vanilla
• 2 cups AP flour
• 1 1/2 cups quick cook oats
• 2/3 cup chopped nuts (your preference)
• 1/2 tsp baking soda
• 1/4 tsp salt

Filling

• 2 cups granulated sugar
• 2/3 cup AP flour
• 2 T milk
• 4 eggs
• 4 cups sliced strawberries (2 pints)
• 3 cups sliced rhubarb (8 stalks)

Topping

• Whipped cream / ice cream

Heat over to 375°F.  In med. bowl, mix butter, brown sugar and vanilla.  Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly.  Reserve 2 cups crumbly mix.  Press remaining mixture into ungreased 15x10x1 pan

In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs until smooth.  Fold in strawberries and rhubarb.  Spoon filling onto crust.  Sprinkle with reserved crumb mixture.

Bake 40-50 minutes or until topping is golden brown and filling is set.  Cool slightly and 30 minutes.  Serve with topping of choice, store remaining in refrigerator.

Strawberries & Cream Dessert Squares

Always wanted to make this...Here's to it!

Crust

• 1 Pouch (1lb 1.5 oz) Sugar Cookie Mix
• 1/2 cup butter, softened
• 1 egg

Filling

• 1 cup white vanilla baking chips
• 1 8oz. package cream cheese, softened

Topping

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 T cornstarch
• 1/3 cup water

Heat oven to 350°.  Spray bottom of 15x10x1 or 13x9 pan with cooking spray.  In large bowl, stir cookie mix, butter and egg until soft dough forms.  Press evenly into bottom of prepared pan.  Bake 15 - 20 minutes, or until golden brown.  Cool completely.

In small microwave bowl, melt baking chips until stirred smooth.  In medium bowl, beat cream cheese with mixer until smooth.  Stir in melted chips until blended.  Spread mixture over crust.  Refrigerate while making topping.

In small bowl, crush 1 cup of strawberries.  In 2 quart saucepan, mix sugar and cornstarch.  Stir in crushed strawberries and 1/3 cup water.  Cook over medium heat, stirring constantly until mixture boils and thickens.  (if you are concerned about color, food coloring is an option).  Cool 10 minutes.  Gently stir in remaining 3 cups of strawberries.  Spoon topping over filling.  Refrigerate 1 hour or until set; serve within 4 hours.  Store covered in refrigerator.