Rhubarb Strawberry Cake Recipe

Name: Rhubarb Strawberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup packed brown sugar; 3/4 cup quick cooking oats; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 cup butter; 4 cups rhubarb, chopped; 1 pint fresh strawberries, halved; 1 cup white sugar; 2 tablespoons cornstarch; 1 cup water; 1 teaspoon vanilla extract

Servings: persons

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick cooking oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter
4 cups rhubarb, chopped
1 pint fresh strawberries, halved
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

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.

824

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup packed brown sugar, 3/4 cup quick cooking oats, 1 teaspoon ground cinnamon, and more.

Yes, Rhubarb Strawberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Strawberry Cake

How did you like this recipe?

Frequently Asked Questions