I reduced the original recipe of this,found in the Taste of Home April/May 2018 issue, page 59, to half. I also used gluten free all purpose flour. It came out really good.
6 tbs butter, softened
1/4 – 1/2 cups sugar
1 egg
3/4 tsp vanilla extract
1 1/2 cups flour
1/2 cup oatmeal
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 tsp cinnamon
1/2 cup sour cream
1 cup chopped rhubarb
1 cup chopped strawberries
Topping:
1/4 cup packed brown sugar
1/8 cup flour
1/2 tsp cinnamon
Preheat oven to 350 and grease a 9″ x 9″ pan.
In a bowl, mix butter and sugar until fluffy. Add egg, mix. Add vanilla, mix well.
In a bowl, combine flour, oatmeal, baking powder, baking soda, salt and cinnamon. Add to butter mixture, alternating with sour cream. Fold in rhubarb and strawberries.
Spread in the greased pan.
Combine the topping ingredients in a bowl and sprinkle over the batter.
Bake for 45 – 50 minutes until a toothpick inserted in the center comes out clean.
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