
How To Make Rhubarb Strawberry Cake
A buttery crumb is filled with fresh seasonal bounty in this rhubarb strawberry cake recipe. This summer treat is also spiced with cinnamon and nutmeg.
Serves:
Ingredients
- 1cupall purpose flour
- 1cupbrown sugar,packed
- ¾cupquick cooking oats
- 1tspground cinnamon
- ½tspground nutmeg
- ½cupbutter
- 4cupsrhubarb,chopped
- 2cupsfresh strawberries,halved
- 1cupwhite sugar
- 2tbspcornstarch
- 1cupwater
- 1tspvanilla extract
Instructions
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Preheat oven to 350 degrees F.
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In a bowl combine flour, packed brown sugar, quick-cooking oats, cinnamon, and nutmeg. Cut in the butter until the mixture is crumbly. Press half of the mixture into an ungreased 9-inch round baking pan.
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Combine chopped rhubarb and strawberries; spoon into baking pan.
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In a saucepan combine sugar, cornstarch, water, and vanilla. Bring to a boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit. Sprinkle fruit with the remaining crumb mixture.
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Bake at 350 degrees F for 1 hour. Wonderful when served with vanilla ice cream.
Nutrition
- Calories: 277.83kcal
- Fat: 8.64g
- Saturated Fat: 5.04g
- Trans Fat: 0.31g
- Monounsaturated Fat: 2.24g
- Polyunsaturated Fat: 0.66g
- Carbohydrates: 48.20g
- Fiber: 2.70g
- Sugar: 30.13g
- Protein: 3.37g
- Cholesterol: 20.34mg
- Sodium: 7.85mg
- Calcium: 61.32mg
- Potassium: 229.34mg
- Iron: 1.26mg
- Vitamin A: 67.02µg
- Vitamin C: 18.16mg
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