1 (16 oz.) pkg. frozen rhubarb, thawed
1 (10 oz.) pkg. frozen strawberries, thawed
1/2 c. sugar
2 c. flour
2 tbsp. sugar
2/3 c. milk
butter
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
2 tbsp. sugar
1 tsp. cinnamon

Heat oven to 450°F. In ungreased baking pan, 9 x 9 x 2, mix rhubarb, strawberries and 1/2 cup sugar. Place in oven. Mix flour, 2 tablespoons sugar, baking powder and salt together. Pour oil and milk in measuring cup (do not stir; pour all at once) into flour mixture. Stir until mixture cleans side of bowl and forms a ball. Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit. Dot with butter. Mix 2 tablespoons sugar and cinnamon. Sprinkle on biscuits.

Bake 25 minutes.