“Fresh strawberries and rhubarb make a delectable combination.” - by Roxanne39
Ingredients
Adjust Servings
Original recipe yields 1 -9 inch cake
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 284 cal
- 14%
- Fat
- 8.3 g
- 13%
- Carbs
- 51.6 g
- 17%
Based on a 2,000 calorie diet
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Reviews (24)
Rate This Recipe
"I was confused by the pan size. The recipe calls for 9" round (12 servings??), but the picture looks like an 8x11 or 9x13. I used a 9x13, doubled the crumb recipe and cornstarch mixture. I did not ..." See moreincrease the fruit amounts or the baking time. My pan was full!"
Mary
"The only problem I have with this recipe is that it is called "cake." When you make it, you will discover that it is delicious, but it is more like a cobbler (but not as sweet) than like a cake. I f..." See moreollowed this recipe exactly the first time. The second time I meant to follow it exactly because it was wonderful, but accidentally put in a whole cup of oatmeal rather than 3/4. It still turned out to be great. You will receive lots of compliments if you bake this dish. :) I used a 9" x 13" square dish rather than a round one. Thanks so much for sharing this recipe, Roxanne!"
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