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Rhubarb Strawberry Cake

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Rhubarb Strawberry Cake

Directions

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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
  • Methods :

  • 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.
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