"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Strawberry Rhubarb Cake Recipe

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This recipe for Strawberry Rhubarb Cake, by , is from The Voss Family Cookbook 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen (Ryan) Coolidge
Added: Wednesday, June 28, 2006


4 1/2 c. rhubarb, chopped
24 oz. frozen strawberries, thawed
1/2 c. cornstarch
1 1/2 c. sugar
3 T. lemon juice
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

3/4 c. sugar
1/2 c flour
1/4 c. butter, softened

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 375 for 45 minutes.




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