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

In 9 x 9 x 2 inch baking pan, mix rhubarb, strawberries and 1/2 cup sugar. Measure flour, 2 tablespoons sugar, baking powder and salt in bowl. Pour oil and milk into measuring cup, don't stir. Pour all at once in flour mixture. Stir until forms a ball.

Drop by 9 spoonsful onto hot fruit, making an indentation in each biscuit. Dot with butter. Mix 2 tablespoons sugar and 1 teaspoon cinnamon and sprinkle on biscuits. Bake at 400 degrees for 20-25 minutes. Serve warm.