1 package (16 oz.) frozen rhubarb, thawed
1 package (10 oz.) frozen strawberries, thawed
½ cup sugar
2 cups gold medal flour
¼ cup sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
2/3 cup milk
Teaspoon cinnamon
Butter
Heat oven to 450⁰. In an ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries and ½ cup sugar; place in the oven. Measure flour, 2 tablespoons sugar, the baking powder and salt into a bowl. Pour oil and milk into a measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans the side of the bowl and forms a ball. Drop dough by 9 spoonful’s onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake for 20-25 minutes. Serve warm.
