Strawberry-Rhubarb Bake

Made a couple of days ago. Took to friends for dinner. Pretty good. I couldn't find Rhubarb, so used only frozen strawberries. Think it would be good with apples as well.

Bob's Strawberry-Rhubarb Bake

2 cups flour

1 cup Splenda (or sugar)

2 cups melted light butter

Pour into a casserole dish. Bake at 350 for 15 minutes.

1 cup eggbeaters (or 4 eggs well beaten)

2-3 cups Splenda (or sugar), depending on how much rhubarb you use

1/2 cup flour

2 teaspoons baking powder

Mix in large bowl.

Add 2 cups sliced strawberries (frozen are fine) and two cups rhubarb cut into pieces. (Or 4 cups strawberries or 4 cups of rhubarb.) When well mixed and the fruit coated, pour on top of the shortbread. Bake at 350 for 45 to 55 minutes, until not doughy in center and browning on the top.

Modified from a recipe for rhubarb crisp from the Maine schooner Roseway.