This is a once a year treat for the family. I have rhubarb growing in my yard so it is easy to just go out and pick a couple stalks for this recipe. Rhubarb is actually a vegetable but you will often find it paired with strawberries. You can usually find it in the produce (fruit) section of the grocery store. They are long red stalks sometimes with large leaves. This dessert is great served warm with vanilla ice cream or fresh whipped cream.
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| Recipes |
1 |
2 |
3 |
4 |
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| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Cake Ingredients | ||||||
| Milk |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Lemon juice |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Baking powder |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Baking soda |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Margarine or butter |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Eggs |
1 |
2 |
3 |
4 |
5 |
6 |
| Vanilla |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
| Filling Ingredients | ||||||
| Rhubarb; cut in 1/2 inch pieces |
1-1/2 C. |
3 C. |
4-1/2 C. |
6 C. |
7-1/2 C. |
9 C. |
| Sliced strawberries |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
| Lemon juice |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Sugar |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Corn starch |
3 T. |
1/4 C. + 2 T. |
1/2 C. + 1 T. |
3/4 C. |
3/4 C. + 3 T. |
1 C. + 2 T. |
| Topping Ingredients | ||||||
| Sugar |
1/4 C. + 2 T. |
3/4 C. |
1 C. + 2 T. |
1-1/2 C. |
1-3/4 C. + 2 T. |
2-1/4 C. |
| Flour |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Margarine or butter |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
Assembly Directions:
Preheat oven to 350 degrees. Grease an 8 x 8 inch baking dish.
For Cake: Mix milk and lemon juice together. Let stand for 5 minutes. In a mixing bowl, combine flour, sugar, salt, baking powder, and baking soda. Cut in the margarine with a fork or a pastry blender. Add the eggs and vanilla to the milk and lemon juice mixture. Beat liquids together until thoroughly mixed. Add to dry mixture and mix until combined. Spread half of the batter in baking dish.
For Filling: In a sauce pan combine the rhubarb and strawberries. Cook covered in low for 5 minutes. Add the lemon juice. In a small mixing bowl combine sugar and corn starch. Add to the fruit mixture. Cook, stirring constantly for 4 to 5 minutes or until the mixture is thick and bubbly. Cool.
For Topping: Combine sugar and flour. Cut in the margarine with a fork or a pastry blender.
For Final Assembly: Spread cooled fruit mixture over batter in pan. Spoon remaining batter over fruit filling. Sprinkle sugar topping over top layer of batter. Bake for 40 to 50 minutes or until tooth pick inserted in center of dessert comes out clean.
Freezing Directions:
Cool completely. Place pan in a gallon freezer bag. Seal, label and freeze.
Or
Cool completely. Cut into squares. Place in a freezer container with wax paper separating layers. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Comments:
This is great served warm with vanilla ice cream.
Nutritional Info:
Per Serving: 263 Calories; 7g Fat (23.1% calories from fat); 4g Protein; 47g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 245mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Fat; 1 1/2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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