Ingredients
1 c. sugar
1/4 tsp. salt
1 1/2 c. flour
1/2 c. rolled oats
1/2 tsp. ground cinnamon
1 large egg
c. milk
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
16 tbsp. butter
3 c. strawberries
2 c. rhubarb
1 c. brown sugar
Grill
13 x 9-inch grill-safe baking dish
Cooking spray
Medium mixing bowl
Handheld mixer
Aluminum foil
Preparation
Step 1Spray 13 x 9-inch grill-safe baking dish with cooking spray. Combine the sugar, salt, 1 cup of the flour, the oats, cinnamon, egg, milk, vanilla, and nutmeg in a mixing bowl. Cut 8 tablespoons of the butter into small pieces and add to the mixing bowl. Using a handheld mixer on low speed, blend in the butter until all is crumbly and well blended. Spread the cake batter evenly in the baking dish.Step 2Wash and hull the strawberries and slice. Wash the rhubarb and cut into 1/2-inch pieces, discarding the ends. Top the batter with the strawberries and rhubarb.Step 3Create the topping by combining the brown sugar, remaining 1/2 cup flour, and remaining 8 tablespoons of butter. Using a fork, mix until well combined and the mixture begins to form clumps. Refrigerate until ready for use.Step 4Preheat a grill to medium, around 350 degrees. If you’ve just finished cooking, cover the baking dish with foil and place it on the grill so it can bake while you enjoy your dinner. Cook for 20 minutes and remove the foil. Top evenly with the crumb topping and cook for an additional 15 to 20 minutes until the top is golden brown. Let cool for 30 minutes before serving.
From: BBQ Makes Everything Better © 2010 by BBQ Addicts, LLC - Buy the book
