- 1 cup all-purpose flour
- 1 cup packed brown sugar
- 3/4 cup quick cooking oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 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
- 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.
03/12/2017
recipepes.com
rhubarb strawberry cake, recipe
PT15M
PT1H
5
455 calories
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