Rhubarb Strawberry Cake recipe
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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
Nutrition Info
- 284.4 caloriescarbohydrate: 51.6 gcholesterol: 20.3 mgfat: 8.3 gfiber: 2.3 gprotein: 2.4 gsaturatedFat: 5 gservingSize: -sodium: 62.2 mgsugar: 36.5 gtransFat: : -unsaturatedFat: : -
Directions Rhubarb Strawberry Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
Combine chopped rhubarb and strawberries, spoon into baking pan.
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.
Bake at 350 degrees F (175 degrees C) for 1 hour. Wonderful when served with vanilla ice cream.