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

Heat oven to 450 degrees. In ungreased baking pan, 9 x 9 x 2 inches, mix rhubarb, strawberries, and 1/2 cup sugar; place in oven. Measure flour, 2 tablespoons sugar, baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball. Drop dough by 9 teaspoons onto hot fruit. Make an indentation in each biscuit and dot with butter. Mix 2 tablespoons sugar and the cinnamon and sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. Makes 9 servings.