Strawberryrhubarbcrunchcake Recipes

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RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Provided by Michelle Davis

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 8

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  • Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  • Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE



Strawberry Rhubarb Upside-Down Cake image

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

1 tablespoon unsalted butter, plus more for the pan
1/2 cup sugar
1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces)
1 1/2 cups strawberries, hulled and thinly sliced (about 5 ounces)
1 tablespoon cornstarch
2 tablespoons strawberry jam
Kosher salt
1 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup milk
1/4 cup sour cream
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

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.

STRAWBERRY RHUBARB SHORTCAKE



Strawberry Rhubarb Shortcake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 10 to 12 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
2 cups cake flour, plus more for flouring the pan
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup sugar
1/4 cup heavy cream
3 large eggs
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 pound rhubarb (about 4 stalks), cut into 1-inch pieces
1/2 cup sugar plus 1 tablespoon sugar
One 16-ounce container strawberries, trimmed and sliced (about 3 cups)
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
  • Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
  • Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.
  • For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.
  • For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
  • Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.

STRAWBERRY RHUBARB CRUMB CAKE RECIPE



Strawberry Rhubarb Crumb Cake Recipe image

Perfect as a dessert or a coffee cake, this delicious crumb cake is a great way to use this season's rhubarb and strawberries.

Provided by Diana Rattray

Categories     Brunch     Dessert     Cake

Time 1h5m

Number Of Ingredients 23

Filling:
2 cups thinly sliced rhubarb (about 1/2-inch thickness)
1 pint strawberries (cleaned, hulled, and sliced and lightly mashed)
1 tablespoon lemon juice
2/3 cup granulated sugar
3 tablespoons cornstarch
Cake:
1 1/2 cups/7 ounces all-purpose flour ( spoon and sweep )
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoons salt
1 stick (4 ounces) butter (softened)
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
Topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons melted butter
Optional: 1/2 cup chopped pecans

Steps:

  • Heat oven to 350 F.

Nutrition Facts : Calories 189 kcal, Carbohydrate 28 g, Cholesterol 35 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 113 mg, Sugar 17 g, Fat 8 g, ServingSize 24 servings, UnsaturatedFat 0 g

STRAWBERRY RHUBARB CRUNCH



Strawberry Rhubarb Crunch image

Make and share this Strawberry Rhubarb Crunch recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1/2 cup butter, melted
2/3 cup sugar
1 -2 teaspoon cinnamon (China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F
  • In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
  • Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
  • Cover with the rhubarb and strawberries.
  • In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
  • Pour over the rhubarb/strawberry layer.
  • Top with the remaining crumb mixture and bake for 60 minutes.

Nutrition Facts : Calories 307.4, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 90.1, Carbohydrate 53.6, Fiber 2.1, Sugar 36.5, Protein 2.6

STRAWBERRY RHUBARB CRUNCH



Strawberry Rhubarb Crunch image

There's no tastier way to get all the good nutrition of oats-including B vitamins and iron-than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.-Frances Poste, Wall, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 11

2 cups all-purpose flour
2 cups packed brown sugar
1 cup cold butter, cubed
2 cups quick-cooking oats
6 cups sliced fresh or frozen rhubarb, thawed
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 package (3 ounces) strawberry gelatin
Vanilla ice cream, optional

Steps:

  • In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

Nutrition Facts : Calories 406 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. -Barbara Foss, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 3g fiber), Protein 3g protein.

STRAWBERRY-RHUBARB DUMP CAKE



Strawberry-Rhubarb Dump Cake image

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

6 cups sliced strawberries
2 cups sliced rhubarb
1/3 cup sugar
1 tablespoon cornstarch
1 box Betty Crocker™ Super Moist™ yellow cake mix
10 tablespoons butter, melted

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

STRAWBERRY RHUBARB CRUNCH CAKE



Strawberry Rhubarb Crunch Cake image

Make and share this Strawberry Rhubarb Crunch Cake recipe from Food.com.

Provided by michEgan

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

6 cups rhubarb, cut up
1 (3 ounce) box strawberry gelatin
3/4 cup butter, melted
2/3 cup sugar
1 (18 ounce) box yellow cake mix
1 1/2 cups water

Steps:

  • In a 9 x 13 inch pan, place the rhubarb in the bottom.
  • Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
  • Drizzle the melted butter over cake mix.
  • Pour water on top of cake.
  • Bake 350 degrees for 45 minutes.
  • Serve with sliced fresh strawberries and or whipped cream.

Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 16.1, Cholesterol 62.7, Sodium 794.3, Carbohydrate 107, Fiber 3.1, Sugar 72.6, Protein 6.2

STRAWBERRY RHUBARB CHEESECAKE



Strawberry Rhubarb Cheesecake image

Bring a classic pie and cheesecake together with Strawberry Rhubarb Cheesecake. This delicious Strawberry Rhubarb Cheesecake takes only 20 minutes to prep.

Provided by My Food and Family

Categories     Dairy

Time 6h45m

Yield 16 servings

Number Of Ingredients 10

1 Tbsp. cornstarch
zest and 1 Tbsp. juice from 1 lemon, divided
2 cups chopped rhubarb
1 cup chopped fresh strawberries
1-1/2 cups sugar, divided
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
4 eggs

Steps:

  • Mix cornstarch and lemon juice until blended. Combine rhubarb, strawberries and 1/4 cup sugar in medium saucepan. Add cornstarch mixture; mix well. Bring to boil on medium heat; cook 5 to 6 min. or until thickened, stirring constantly. Cool completely.
  • Heat oven to 325°F. Combine cracker crumbs, 1/4 cup of the remaining sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, remaining sugar, vanilla and lemon zest in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Remove half the fruit mixture; refrigerate until ready to use. Add remaining fruit mixture to cream cheese batter; stir just until blended. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with reserved fruit mixture just before serving.

Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 120 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.78 g, Sugar 0 g, Protein 6 g

STRAWBERRY-RHUBARB LOAF CAKE



Strawberry-Rhubarb Loaf Cake image

Adapted from a rhubarb tea cake recipe, this moist loaf cake is a perfect afternoon treat.

Provided by Musie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
1 cup brown sugar
1 large egg
½ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb
1 cup chopped fresh strawberries
½ cup ground almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  • Mix flour, baking soda, ginger, and salt together in a medium bowl.
  • Whisk brown sugar and egg together in a large bowl; add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 49.8 g, Cholesterol 23.9 mg, Fat 12.4 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 264 mg, Sugar 29.2 g

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2022-06-23 Tip the pan slightly to coat the bottom. In a mixing bowl, measure and add 1 cup flour, 1 cup sugar, 1 tablespoon baking powder and 1/8 teaspoon fine salt. Whisk to combine and pour in 1 cup half & half or use whole milk. Whisk until incorporated. Pour batter into the baking dish with the butter.
From simplyscratch.com


STRAWBERRY RHUBARB BREAD RECIPE {QUICK BREAD WITH STREUSEL AND …
2019-06-28 Instructions. Preheat the oven to 350 degrees. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Fold the rhubarb and strawberries gently into the batter.
From tastesoflizzyt.com


STRAWBERRY RHUBARB CAKE - BAREFEET IN THE KITCHEN
2020-08-21 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.
From barefeetinthekitchen.com


STRAWBERRY RHUBARB POUND CAKE - TO SIMPLY INSPIRE
2021-04-23 This recipe will come together in a few simple steps and is a great beginner recipe for those new to homemade desserts! Step 1: Preheat the oven and lightly grease a loaf pan. Using a piece of parchment paper to line the pan can help with easy lifting. Step 2: In a large bowl, beat butter and sugar until fluffy.
From tosimplyinspire.com


STRAWBERRY RHUBARB TARTS - BAKING A MOMENT
2013-06-12 Slice the butter thinly, and toss the slices in the flour mixture to coat. Add in the ice water, a tablespoon at a time, until the dough begins to come together in a ball. Wrap the dough tightly and chill for 30 minutes. Sprinkle work surface and rolling pin with flour and roll the dough to 1/2-inch thickness.
From bakingamoment.com


EASY RHUBARB STRAWBERRY CAKE RECIPE - DELISHABLY
Mix the cake batter according to directions on the box. Pre-heat the oven to 350 degrees. Grease a 10-inch round cake pan. First, put the chopped rhubarb and strawberries into the pan. Add the sugar and gelatin to the mixture and stir together. Finally, pour the cake mixture over the top. Bake at 350 for 45 minutes.
From delishably.com


STRAWBERRY CRUNCH CAKE - LIKE STRAWBERRY SHORTCAKE BARS - CHISEL …
2021-06-15 Add ½ cup of the milk and mix until just combined. Now divide the batter evenly between two bowls. In one bowl, stir in the remaining ½ cup of milk until combined. In the other bowl, stir in the strawberry puree and 1-2 drops of red food coloring if desired. Divide the batter between the two cake pans.
From chiselandfork.com


STRAWBERRY RHUBARB CRUNCH - BAREFEET IN THE KITCHEN
2022-04-06 Strawberry Rhubarb Crunch. Preheat the oven to 400°F degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and set aside. In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine.
From barefeetinthekitchen.com


STRAWBERRY RHUBARB CHEESECAKE - NINA KNEADS TO BAKE
2019-05-27 Add the strawberries to a food processor or blender and puree until smooth. Add the puree to a small saucepan and cook over medium heat. Once it starts to boil, reduce the heat to a simmer. Cook until the puree has thickened, about 20 minutes. Set the puree aside to cool and start on the cheesecake filling.
From ninakneadstobake.com


AMISH STRAWBERRY RHUBARB CRUNCH - EASY - AMISH365.COM
2021-03-26 Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat.
From amish365.com


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