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By Lisa Wiese
There are many variations of this classic Spring dessert. Try a few, choose your favorite, or make up your own!

Ingredients:
4 cups rhubarb, diced (about 1 1/3 pounds)
1/3 cup white flour
3/4 cup sugar
1/8 tsp of salt
1/4 cup butter, melted
1 1/2 cups rolled oats
1/2 cup brown sugar

Directions:
Preheat oven to 375 degrees farenheight.
Dice rhubarb and put in an 8″x8″ baking dish or 9″ pie plate.
Mix together flour, sugar and a pinch of salt and sprinkle evenly over rhubarb.
Combine butter, oats, brown sugar and salt. Mix well, and spread on top of rhubarb.
Bake for about 30 minutes.

4 cups all-purpose flour
¼ cup sugar
2 tablespoons baking powder
1 cup butter or margarine
2 beaten eggs
1 and 1/3 cups light cream
1 cup whipping cream
Butter
3 to 4 cups sliced fresh strawberries, sweetened

Stir together dry ingredients and 1 teaspoon salt; cut in 1 cup butter to form coarse crumbs. Mix eggs and light cream; stir into dry ingredients. Spread into two greased 8 x 1 ½ inch round baking pans; build up edges. Bake at 450 about 15 minutes. Remove from pans; cool 5 minutes. Whip cream.
Spread one layer with butter. Layer berries and cream in middle and atop. Serves 8.
(From the “Heritage Cook Book”)