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This cake always makes me think of summer, even if it's January! When the berries and rhubarb are in season, this cake is a sweet and tart celebration of their flavors, but it can easily be done with frozen fruits any time of year! It is perfect with a cup of tea and some gossip ;)


  • 3 cups flour
  • 1 cup sugar
  • 1 tsp. each soda, salt,and baking powder
  • 1 cup butter
  • 1 cup butter milk
  • 2 eggs, slightly beaten
  • 1 tsp. vanilla
  • Filling:
  • 3 cups fresh or 1 package (13 oz.) package frozen cut rhubarb
  • 1 package (16 oz.) frozen sliced strawberries, sweetened
  • 2 Tbls. lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch
  • Topping:
  • 3/4 cup sugar
  • 1/4 cup butter
  • 1/2 cup flour


  • Preheat oven to 350 degrees. Butter a 9x13 pan or line with Reynold's parchment paper and spray with cooking spray.
  • For filling: Cut rhubarb into 1 inch pieces and combine with berries in a saucepan. Simmer, covered, about 5 minutes, Add lemon juice.
  • Combine sugar and cornstarch, add to fruit. Cook and stir 4 – 5 minutes, until thickened and set aside to cool.
  • For topping: Combine sugar, flour, and butter until crumbly and set aside.
  • For batter: combine flour, sugar, soda, baking powder, and salt. Cut in butter until mixture becomes fine crumbs. Beat together butter,
  • milk, eggs, and vanilla. Add to dry ingredients, stirring just until moistened.
  • To complete: Spread half the batter in prepared pan. Spread cooled filling over batter. Spoon remaining batter in rounds on top of filling.
  • Sprinkle topping over batter.
  • Bake at 350 degrees for 40 – 45 minutes.
  • Cool before cutting.

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