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Easy White Cake Over Fruit

By: The Canola Info Virtual Kitchen

"Use your imagination to substitute other fruit combinations or even pie filling in this versatile cake!"

Rate/Review | Read Reviews (5)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/3 cup canola oil
1 egg
1 teaspoon vanilla
1 cup milk
2 cups rhubarb, chopped
1 cup strawberries, washed and stemmed
1/2 cup granulated sugar

Directions

Preheat oven to 350 degrees F.
Combine flour, 1cup sugar, baking powder, salt, canola oil, egg, vanilla and milk and blend until well mixed.
In an oiled 9 x 13-inch cake pan arrange rhubarb and strawberries. Sprinkle with 1/2 cup sugar. If substituting pie filling you don't need to add the 1/2 cup sugar. Cover with cake mixture. Bake for 35-40 minutes or until the cake begins to brown.