Rhubarb Strawberry Cake Recipe - Allrecipes.com
Rhubarb Strawberry Cake Recipe

Rhubarb Strawberry Cake

Recipe by  

"Fresh strawberries and rhubarb make a delectable combination."

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Ingredients Edit and Save

Original recipe makes 1 -9 inch cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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 (175 degrees C) for 1 hour. Wonderful when served with vanilla ice cream.
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Reviews More Reviews

Most Helpful Positive Review
Jul 17, 2009

I was confused by the pan size. The recipe calls for 9" round (12 servings??), but the picture looks like an 8x11 or 9x13. I used a 9x13, doubled the crumb recipe and cornstarch mixture. I did not increase the fruit amounts or the baking time. My pan was full!

 
Most Helpful Critical Review
Jul 03, 2005

The name of this dessert is misleading...it is more of a crumble rather than a true cake. The bottom layer became very hard and stuck to the pan, and the nutmeg flavor was too strong. Better to use the fruit in a pie.

 

28 Ratings

May 17, 2010

The only problem I have with this recipe is that it is called "cake." When you make it, you will discover that it is delicious, but it is more like a cobbler (but not as sweet) than like a cake. I followed this recipe exactly the first time. The second time I meant to follow it exactly because it was wonderful, but accidentally put in a whole cup of oatmeal rather than 3/4. It still turned out to be great. You will receive lots of compliments if you bake this dish. :) I used a 9" x 13" square dish rather than a round one. Thanks so much for sharing this recipe, Roxanne!

 
Jun 04, 2003

This was excellent. Used frozen rhubarb from last year. I did increase the cornstarch to 3T. Also this is more of a crisp than cake!

 
Aug 25, 2005

I made this at a birthday party. I did cut the sugar in half and everyone loved it. It is mor of a crumble cake (streusel) than a plain cake but it tastes awesome.

 
May 28, 2009

This was excellent. Would only have been better had I had ice cream to serve with it. It is not a cake but a cobbler but I knew that from the reviews and from reading the recipe. "That is as good as anything you will ever buy" - quote from my husband. It was runny when I served it but it was still hot from the oven and firmed slightly when it cooled.

 
May 05, 2011

This cake was absolutely wonderful! I didn't change a thing. The Rhubarb/Strawberry mixture was so delish. My family got to try a piece and then I brought the rest to work..RAVE reviews..I will make this again!!

 
Jul 06, 2008

This recipe was very easy to make and turned out delicous. I baked it in a 9 inch square stoneware pan, omitted the nutmeg, and served warm with vanilla frozen yogurt. Will be making this recipe often.

 

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Nutrition

  • Calories
  • 284 kcal
  • 14%
  • Carbohydrates
  • 51.6 g
  • 17%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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