Heat oven to 375. Mix margarine, brown sugar and vanilla in medium bowl. Stir in 1 cup flour, the oats, nuts, baking soda and salt until crumbly. Reserve 1 cup crumbly mixture. Press remaining crumbly mixture in ungreased square pan, 8x8x2 or 9x9x2 inches. Mix granulated sugar, 1/3 cup flour, the milk and eggs in large bowl until smooth. Fold in strawberries and rhubarb. Pour into pan. Sprinkle with reserved crumbly mixture. Bake 40-50 minutes or until topping is golden brown and filling is set. Cool slightly. Cut into 2 1/2 or 3 inch squares. Serve with Brown Sugar Whipped Topping. Cover and refrigerate any remaining dessert and topping. BROWN SUGAR WHIPPED TOPPING Beat all Brown Sugar Whipped Topping ingredients in chilled small bowl with electric mixer on high speed until stiff. Recipe by: unknown--cooking magazine Posted to MC-Recipe Digest V1 #643 by L979@aol.com on Jun 11, 1997
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 9 Servings|
|Calories from Fat: 111 (23%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 244.2mg||75 %|
|Sodium 126.6mg||4 %|
|Potassium 248.1mg||7 %|
|Total Carbohydrate 80.4g||24 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 77.5g|
|Protein 12.6g||18 %|
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Calories per serving: 475
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