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Cake-Topped Strawberry-Rhubarb Dessert

Here's a delightful way to use up your harvest of rhubarb. Fresh from the oven, the bubbling dessert is wonderful with a dollop of whipped cream or a scoop of vanilla ice cream.—Ruth Johnson, Elkton, Maryland
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    9 servings


  • 3 cups sliced fresh or frozen rhubarb
  • 2 cups sliced fresh strawberries
  • 1-1/2 cups sugar, divided
  • 3 tablespoons quick-cooking tapioca
  • 2 teaspoons lemon juice
  • 2 tablespoons plus 1/4 cup butter, softened, divided
  • 1 egg
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • Heavy whipping cream, optional


  • In a large bowl, combine the rhubarb, strawberries, 1 cup sugar, tapioca and lemon juice. Pour into a greased 8-in. square baking dish. Dot with 2 tablespoons butter.
  • In a large bowl, cream the remaining butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over fruit mixture. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm with cream if desired.
Nutrition Facts
1 each: 322 calories, 9g fat (5g saturated fat), 46mg cholesterol, 291mg sodium, 58g carbohydrate (36g sugars, 2g fiber), 4g protein.

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