1/2 c. butter, softened
1/2 c. packed brown sugar
1/2 tsp. vanilla
1 c. white or whole wheat flour
3/4 c. quick-cooking oatmeal
1/3 c. chopped nuts
1/4 tsp. baking soda
1/4 tsp. salt
1 c. white sugar
1/3 c. white or whole wheat flour
1 tbsp. milk
2 eggs
2 c. sliced strawberries
2 c. sliced rhubarb

Heat oven to 375°F. Mix butter, brown sugar and vanilla. Stir in 1 cup flour, the oats, nuts, baking soda and salt until crumbly. Reserve 1 cup crumbly mixture. Press remaining crumbly mixture in ungreased 8-inch square pan. Mix granulated sugar, 1/3 cup flour, the milk and eggs in large bowl until smooth. Fold in strawberries and rhubarb.

Pour into pan. Sprinkle with reserved crumbly mixture. Bake until topping is golden brown and filling is set, 40 to 50 minutes. Cool slightly, cut into 2 1/2 or 3 inch squares. Serve with Brown Sugar Whipped Topping. Refrigerate any remaining dessert and topping.

BROWN SUGAR WHIPPED TOPPING:

1 c. chilled whipping cream
1/4 c. packed brown sugar
1/2 tsp. vanilla

Beat in chilled small bowl until stiff.