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Strawberry Rhubarb Cake Recipe

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This recipe for Strawberry Rhubarb Cake is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:
4 1/2 c. rhubarb, chopped
24 oz. frozen strawberries, thawed
1/2 c. cornstarch
1 1/2 c. sugar
3 T. lemon juice
Cake:
3 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. salt
1 c. butter, softened
1 c. buttermilk
2 eggs, slightly beaten
1 tsp. vanilla

Topping:
3/4 c. sugar
1/2 c flour
1/4 c. butter, softened
Directions:
Directions:
Filling: Combine fruits in saucepan and cook covered over medium heat for 5 minutes, stirring occasionally. Add lemon juice, sugar and cornstarch. Cook, stirring for 5 minutes or until thickened. Cool.
Cake: Combine flour, sugar, baking powder and salt in large bowl; cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread half of the batter in a greased 9x13 pan. Spread filling over batter. Spoon remaining batter in small mounds on top of filling. Mix topping ingredients until crumbly; sprinkle over all. Bake at 375º for 45 minutes.

 

 

 

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