Crust and Topping
1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 teaspoon baking soda
1/4 teaspoon salt

Strawberry-Rhubarb Filling
2 cups granulated sugar
2/3 cup Gold Medal® all-purpose flour
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)

Topping
Whipped cream or ice cream, if desired