1 3/4 c. flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, slightly beaten
3/4 c. milk
1/3 c. vegetable oil
3/4 c. rhubarb, minced
1/2 c. strawberries, sliced
6 sm. strawberries, cut in half

Combine in large bowl, the flour, sugar, baking powder and salt. Mix in small bowl: egg, milk and oil. Stir egg mixture into flour mixture with fork until moistened. Fold in rhubarb and sliced strawberries that are sliced. Fill muffin tins 2/3 full. Press a small strawberry half gently into the top of each. Sprinkle tops with sugar. Bake at 350 degrees for 20 to 25 minutes. Cool on wire rack.