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Rhubarb and Strawberry Cake Recipe

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The combined flavors of sweet strawberries and tart rhubarb mixed into cake that is topped with fruit makes a pleasing dessert for any season.
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Servings:
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Ingredients
  • 2 teaspoons corn starch
  • 1 cup sugar, divided
  • 2 1/2 cups rhubarb, fresh, chopped
  • 1/4 cup water
  • 1 cup strawberries, fresh, sliced or chopped
  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup butter, salted, softened
  • 1 teaspoon vanilla
Container: 8
Directions
PREP
25 mins
COOK
25 mins
READY IN
1 hr
  • Preheat oven to 400° F.
  • In a sauce pan add 1/3 cup sugar, cornstarch, water, and rhubarb. Bring just to a boil. Stir, reduce heat to simmer and cook an additional 3 minutes, stirring constantly. Remove from heat, add strawberries and stir to combine all ingredients.
  • In a small bowl combine flour, baking powder, salt, and 2/3 cup sugar. In another bowl combine egg, milk and softened butter, stirring until combined. Add flour mixture and blend together.
  • In prepared baking dish, add rhubarb mixture in bottom of pan and reserve about 1/2 cup to garnish top. Spread batter evenly over fruit mixture and garnish with reserved rhubarb mixture.
  • Bake 25-30 minutes or until done. Insert toothpick in center to check doneness. Toothpick should come out clean.
  • Serve warm or cold. Garnish, if desired, with whipped topping or ice cream.
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