Easy Strawberry Rhubarb Cake
This is another recipe from my grandmother, Rose Ragan. My grandmother was the typical grandmother, curly white hair, always wearing an apron in the kitchen. She always made the best food! It was simple, no-nonsense, hearty, delicious food…nothing fancy, gourmet, or complicated.
This recipe and her butter cookie recipe are a sneak peak into the Family Recipes I am going to be sharing with you in the future. With it being rhubarb season, I just couldn’t resist sharing this with you now.
CLICK HERE for my grandma’s Butter Cookie recipe.
I, like many of you, do not grow rhubarb. I decided to post on our local NextDoor group that I was looking for rhubarb for sale. There were so many people that responded and were willing to give it away, plants and all! I was able to get enough rhubarb to share, as well as freeze a little to use in the future.
This recipe combines the tartness of rhubarb and the sweetness of strawberry to make a mouth-watering dessert. The buttery, shortbread-like crust and streusel topping perfectly compliments the rhubarb. My mouth is watering just thinking about it!
Ingredients & Directions
Preheat oven to 350 degrees.
- 2 sticks melted margarine or butter
- 2 cups flour
- 4 tablespoons sugar
- 1/2 teaspoon salt
Mix ingredients for crust in a large mixing bowl. Pat into the bottom of a 9″ X 13″ baking pan. I did not grease the pan.
- 8 cups rhubarb
- 3 oz. package strawberry jello
Cut rhubarb into small pieces. Spread rhubarb on top of crust. Sprinkle jello over rhubarb. Bake in a preheated oven for 30 minutes. Make streusel topping while cake is in the oven.
- 1 cup flour
- 1 stick cold margarine or butter, sliced
- 1/4 cup white granulated sugar
- 1/4 cup packed brown sugar
Using a knife, cut all ingredients together until it resembles course crumbs.
Remove cake from oven and sprinkle cake with streusel topping.
Bake for an additional 15 – 20 minutes. Remove from oven. Cool. Serve with vanilla ice cream or whipped topping if desired. My husband loves it with vanilla ice cream! Enjoy!
TIP: I hope you enjoy the Strawberry Rhubarb Cake. I do not always stick exactly to a recipe. For this cake, I used 6 cups of rhubarb. I wanted to make sure I had enough to make Rhubarb Bread to share so I used only 6 cups to see if that would work. It turned out really good. So I suggest you use 6-8 cups. Also, since we are not going out during the COVID19 pandemic, I only pick up groceries curbside, about every 2 – 3 weeks. I did not have strawberry jello in my pantry, but I did have raspberry jello so I decided to try it. It had a raspberry flavor that was also delicious! Make it your own!
CLICK HERE for printer friendly recipe card.