Rhubarb Strawberry Cake

Rhubarb Strawberry Cake

25
Roxanne39 0

"Fresh strawberries and rhubarb make a delectable combination."
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Ingredients

servings 284 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

25
  1. 29 Ratings

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Most helpful positive review

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 di...

Most helpful critical review

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 t...

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 di...

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....

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!

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.

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...

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 ...

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...

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 t...

Amazing! This is my first time having rhubarb. I got a whole bunch in my CSA and had no idea what to do with it besides making strawberry rhubarb pie and I'm not a big fan of pie. This crisp is ...