Fresh Rhubarb and Strawberry Cake

    1 hour 20 minutes

    Fresh strawberries and rhubarb make a fabulous combination in this cake which is almost like a crumble. Serve as dessert with vanilla ice cream.

    42 people made this

    Serves: 8 

    • 1 cup plain flour
    • 1 cup brown sugar
    • 3/4 cup (185g) instant rolled oats
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 125g butter
    • 4 cups rhubarb, chopped
    • 1 punnet fresh strawberries, halved
    • 1 cup (220g) white sugar
    • 2 tablespoons cornflour
    • 1 cup (250ml) water
    • 1 teaspoon vanilla extract

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C.
    2. In a bowl combine flour, brown sugar, oats, cinnamon and nutmeg. Cut in the butter until the mixture and rub in until well combined and the mixture is crumbly. Press half of the mixture into an ungreased 22cm round cake tin.
    3. Combine chopped rhubarb and strawberries and spoon into the tin.
    4. In a saucepan combine white sugar, cornflour, water and vanilla. Bring to a boil over medium heat. Cook and stir for 2 minutes. Pour mixture over fruit. Sprinkle fruit with the remaining crumb mixture.
    5. Bake in preheated oven for 1 hour. Wonderful when served with vanilla ice cream.

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    Reviews in English (29)


    Enjoyed this, nice flavours. The name is a bit misleading: Turned out more like a crumble than a cake, although might have made a difference in a smaller pan than the one I used. I only had whole oats on hand, but would use ground oats next time I think. Still, definitely a keeper!  -  07 Nov 2014


    Very nice! Enjoyed the sweet and sour flavours of the strawberries and rhubarb. I removed a quarter of a cup of sugar from each of the sugars, and probably couldn't have removed even more if you are worried about how much sugar is in this recipe!  -  23 Oct 2011


    I was confused by the pan size. The recipe calls for 9" round (12 servings??), but the picture looks like an 8x11 or 9x13. I used a 9x13, doubled the crumb recipe and cornstarch mixture. I did not increase the fruit amounts or the baking time. My pan was full!  -  16 Jul 2009  (Review from Allrecipes USA and Canada)