2 t. baking powder

1/2 t. salt

2/3 c. sugar divided

2 lbs sliced almonds or walnuts

2 lbs. butter or margarine, softened

1/2 t. cinnamon

2 eggs

1/4 c. vegetable oil

1/2 c. sour cream

1/2 c. milk

2 c. blueberries

Grease and flour a 9″ cake pan. Mix flour, baking powder and salt in a small bowl. Stir together 1/4 c. sugar, almonds, butter and cinnamon until crumbly. In bowl, beat eggs, oil and 1/2 c sugar with electric mixer on high. Beat in sour cream. Add in flour mixture alternately with milk. Fold iin blueberries. Spread into pan. Sprinkle top with almond mixture. Bake at 350 degrees for 35-40 mins. until done.

2-4 c. chopped rhubarb

1 1/2 c. rolled oats

2/3 c. brown sugar, packed

1/2 c. flour

1/2 c. butter

1/2 c. sugar

2 T. flour

Crust: Combine the dry ingredients. Cut in butter. Reserve 2/3 c. for the topping. Pat the rest on it in a greased 9 x 9x 2 inch pan. Bake at 350 degrees for 15 minutes.

Meanwhile, make the filling. In a large bowl combine blueberries, rhubarb, sugar and 2 T. flour. Toss and coat well. Spoon onto crust. Sprinkle reserved crumbs on top. Bake at 350 degrees for 45 – 50 minutes. Serve warm with whipped cream or ice cream if desired.