Strawberry Rhubarb Cake Recipe

Name: Strawberry Rhubarb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups strawberries; 2 cups chopped rhubarb; 1 ½ tablespoons lemon juice; ⅔ cup granulated sugar; ¼ cup cornstarch; 3 cups Rice Chex, crushed; 1 cup granulated sugar; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup butter; 1 ¼ cups milk; 2 large eggs, beaten; ½ teaspoon almond extract; ½ cup all-purpose flour; ⅔ cup granulated sugar; ¼ cup butter

Servings: persons

2 cups strawberries
2 cups chopped rhubarb
1 ½ tablespoons lemon juice
⅔ cup granulated sugar
¼ cup cornstarch
3 cups Rice Chex, crushed
1 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter
1 ¼ cups milk
2 large eggs, beaten
½ teaspoon almond extract
½ cup all-purpose flour
⅔ cup granulated sugar
¼ cup butter

1
Cook strawberries and rhubarb in a covered saucepan over low heat for 10 minutes.
2
Add lemon juice and mixture of 2/3 cups sugar and cornstarch.
3
Cook for 8 minutes or until thick, stirring constantly.
4
Combine next 5 ingredients in bowl, mix well.
5
Cut in 1 cup of butter until crumbly.
6
Add milk, eggs and flavoring, mix well.
7
Reserve 1 cup batter.
8
Pour remaining batter into greased and floured 9x13 pan.
9
Spoon cooked mixture over batter.
10
Top with reserved batter.
11
Combine 1/2 cup flour and 2/3 cups sugar in a bowl -- cut in 1/4 cup butter till crumbly.
12
Sprinkle over cake.
13
Bake at 350* for 1 hour.

1914

kcal

Calories

Fat

304

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.

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

You need 17 ingredients. The key ingredients include: 2 cups strawberries, 2 cups chopped rhubarb, 1 ½ tablespoons lemon juice, ⅔ cup granulated sugar, and more.

Yes, Strawberry Rhubarb 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.

Strawberry Rhubarb Cake

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