Rhubarb Strawberry Cake Recipe

Rhubarb Strawberry Cake Recipe

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.

Preparation: 13 minutes
Cooking: 1 hour 2 minutes
Total: 1 hour 15 minutes



  • 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


  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Combine chopped rhubarb and strawberries; spoon into baking pan.

  4. 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.

  5. Bake at 350 degrees F for 1 hour. Wonderful when served with vanilla ice cream.


  • 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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