STRAWBERRY RHUBARB CAKE
Sweet strawberries and tart rhubarb are a perfect match in this simple cake.
Provided by Mary Younkin
Categories Dessert
Time 57m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
- Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!
Nutrition Facts : Calories 242 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
STRAWBERRY RHUBARB UPSIDE-DOWN CAKE
Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 17
Steps:
- For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
- Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
- For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
- Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.
RHUBARB AND STRAWBERRY DUMP CAKE
An easy springtime recipe, using strawberries and rhubarb, that is simple enough for kids to help with. This recipe is terrific with vanilla bean ice cream.
Provided by JENORA
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
- Bake in the preheated oven until cake is bubbly, about 20 minutes.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 42.2 g, Cholesterol 10.9 mg, Fat 8.2 g, Fiber 1.6 g, Protein 2.8 g, SaturatedFat 3.1 g, Sodium 294.9 mg, Sugar 27.5 g
STRAWBERRY RHUBARB DUMP CAKE
It always seems like my rhubarb goes bad in a hurry, so I was looking for a simple way to combine two of my favorite flavors in an incredibly easy dessert. I added extra spices to enhance the flavor of this strawberry-rhubarb dump cake for a sweet treat my whole family loved! -Jessica Bridge, Grand Junction, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.
Nutrition Facts : Calories 272 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 362mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY-RHUBARB DUMP CAKE
Made with only six ingredients and the help of Betty Crocker™ cake mix, this dump dessert is weeknight- and crowd-friendly!
Provided by Annalise Sandberg
Categories Dessert
Time 1h10m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- In large bowl, toss strawberries, rhubarb, sugar and cornstarch; spread evenly in baking dish. Top with cake mix, and pour melted butter over top, making sure to cover top with butter as much as you can.
- Bake about 1 hour or until bubbly and topping is browned. Serve warm with whipped cream or ice cream.
Nutrition Facts : Calories 280, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 1 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 26 g, TransFat 0 g
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