Strawberry Rhubarb Squares
1 c. packed brown sugar
1/2 c. margarine
1/4 c. shortening
2 c. Bisquick
1 1/2 c. quick oats
1 pkg. (16 oz.) frozen sliced strawberries or 1 c. fresh
1 pkg. (16 oz.) frozen rhubarb, thawed & well drained or 2 1/2 c.
fresh
1 c. sugar
1/4 c. Bisquick
1 egg
Heat oven to 375 degrees. Grease square pan, 9 x 9 x 2 inch. Mix
brown sugar, margarine and shortening until well blended. Stir in 2
cups baking mix and the oats until crumbly. Press half of the
crumbly mixture in the pan. Bake until set, about 10 minutes. Mix
rhubarb, strawberries, sugar, 1/4 cup baking mix and the egg in 2
quart pan. Heat over medium heat, stirring constantly, until mixture
thickens and boils. Boil and stir 30 seconds, if using frozen fruit,
about 2 minutes if using fresh fruit. Spread over baked layer.
Sprinkle remaining crumbly mixture over top, press gently. Bake 30
minutes. Serve with ice cream or whipped cream.
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