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.

Crust

  • 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.

Filling

  • 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.

Streusel Topping

  • 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.

Heartfully,

Sue

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4 thoughts on “Easy Strawberry Rhubarb Cake”

    • How did the rhubarb cake turn out, Linda? I didn’t know rhubarb would still be growing. I always though it was for early spring and summer. The family recipes that have been passed down for generations are the best ever. Years ago I made my three daughters & three daughter-in-laws a family recipe book with favorite recipes from all of the families. I am working on putting it together for all of my subscribers to Living a Heartfull Life.

      Reply
  1. This is a blog to watch for sure. I think you have a really awesome writing style by the way. Very easy to read. Your blog design is so clean too! Thank you all the hard work!

    Reply
    • Thank you for the kind words and positive feedback Brian. It is definitely a work in progress. It is like learning a completely different language, but
      it is coming, slowly, but surely.

      Reply

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