Rhubarb Strawberry Cake

4.6
(37)

Fresh strawberries and rhubarb make a delectable combination.

5
5
5
5
Servings:
12
Yield:
1 to 9 - inch cake

Ingredients

  • 1 cup all-purpose flour

  • 1 cup packed brown sugar

  • ¾ cup quick cooking oats

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ 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

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.

Nutrition Facts (per serving)

284 Calories
8g Fat
52g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 284
% Daily Value *
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 62mg 3%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 8%
Total Sugars 37g
Protein 2g
Vitamin C 21mg 104%
Calcium 64mg 5%
Iron 1mg 6%
Potassium 221mg 5%

* 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.