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Cake-Topped Strawberry-Rhubarb Dessert Recipe

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. YIELD:9 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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 near the center comes out clean. Serve warm with cream if desired. Yield: 9 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts

1 serving (1 each) equals 322 calories, 9 g fat (5 g saturated fat), 46 mg cholesterol, 291 mg sodium, 58 g carbohydrate, 2 g fiber, 4 g protein.