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

Mix flour, sugar, baking powder and salt. Combine egg, milk and oil in small mixing bowl, stir into flour mixture with a fork until just moistened. Fold in rhubarb and sliced strawberries. Fill well buttered (or lined) muffin cups, 2/3 full. Gently press a berry half into the top of each muffin. sprinkle tops generously with sugar. Bake until golden brown. About 20 to 25 minutes at 400 degrees. Remove from pan and cool.