Strawberry Rhubarb Cake

Like most people, summer is my favourite time of the year. The weather (for the most part) is warm and restaurant patios are a buzz with tons of people in great moods. I particularly love summer because of the selection of fruit in season. Blueberries, strawberries and raspberries are in abundance in grocery stores, farmers markets are open, and U-pick fruit farms are everywhere. Some of my favourite summer memories growing up were when Claudia would take me and my  brother to U-pick farms outside the city and we’d pick pails and pails of strawberries (and fill our bellies just the same).

I also find baking to be much more enjoyable with fresh in-season fruit. One of my favourites to bake in the early summer is Strawberry Rhubarb Cake. This recipe is another gem of Claudia’s. There are a lot of strawberry rhubarb recipes out there. This one is more like a cake, but still has the same delicious flavour as a crisp.

You will need:

2 cup brown sugar
2 cup flour
1.5 cups rolled oats
1 cup melted butter
2 tsp cinnamon
4 cups peeled, diced rhubarb
1 cup white sugar
3 cups sliced strawberries
3 tbsp cornstarch
1 cup water
1 tsp vanilla

A look at what your chopped, peeled rhubarb should look like.

In a large bowl, combine the first 5 ingredients listed in this recipe.

Mix well with a wooden spoon.

Press half of the mixture into a greased 9″ x 13″ pan.

Top bottom layer with all your chopped rhubarb and sliced strawberries.

I love you summer fruit!

Next, stir in your cornstarch with your 1 cup of water.

Mix well as it tends to clump.

Combine water/cornstarch mixture with your white sugar in a sauce pan.

Stir constantly and bring to a boil.

Cook until the mixture thickens and turns clear.

Stir in vanilla and remove from heat.

Pour your thickened mixture over the layer of fruit.

Looking good!

Top fruit layer with the remaining crumb mixture.

Bake at 350 degrees fahrenheit for 1 hour.

Bubbly and delicious!

How amazing does this look?!

Sweet strawberries with a hint of tang from the rhubarb.

The only way to eat this is cake is warm and topped with vanilla ice cream.

You need to try this immediately. Trust me.

Enjoy!