Rhubarb Strawberry Cake Recipe

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.