Grandma's Rhubarb Strawberry Bliss Cake
Indulge in this delightful Grandma's Rhubarb Strawberry Bliss Cake, a nostalgic dessert that effortlessly combines the tartness of fresh rhubarb with the sweetness of strawberries. This mix-and-bake creation captures the essence of old-fashioned home baking, providing a warm and comforting treat after dinner. With its soft, pudding-like texture and a luscious fruit topping, this cake is perfect for gatherings or as a special weeknight dessert. No fuss, just honest, delicious flavors that will have your family asking for seconds.
N/A
Servings
250
Calories
13
Ingredients
Ingredients
water
1/4 cup (none)
cornstarch
1 1/2 teaspoons (none)
sugar
1/3 cup (none)
sugar
1/2 cup (none)
fresh rhubarb
2 cups (10 ounces) (chopped)
fresh strawberries
1 cup (5 ounces) (chopped)
all-purpose flour
1 cup (none)
baking powder
1 3/4 teaspoons (none)
salt
1/2 teaspoon (none)
large egg
1 (beaten)
whole milk
1/2 cup (none)
unsalted butter
1/2 cup (melted and cooled slightly)
pure vanilla extract
1 teaspoon (none)
Instructions
1
Preheat your oven to 400°F (200°C) and position the oven rack in the middle.
2
Generously butter an 8-inch square glass or ceramic baking dish to ensure easy release.
3
In a small saucepan, combine the water, cornstarch, and 1/3 cup of sugar. Stir in the chopped rhubarb.
4
Bring the mixture to a gentle simmer over medium heat, stirring constantly. Once simmering, reduce the heat and cook for an additional 3 minutes, stirring occasionally until the rhubarb softens slightly. Remove from heat and mix in the fresh strawberries.
5
In a mixing bowl, whisk together the flour, baking powder, salt, and the remaining 1/2 cup of sugar until well combined.
6
In a separate large bowl, whisk together the egg, milk, melted butter, and vanilla extract. Gradually add the dry flour mixture, whisking just until combined—do not overmix to retain a light texture.
7
Spoon approximately 1 1/2 cups of the rhubarb-strawberry mixture into the prepared baking dish, distributing it evenly across the bottom.
8
Pour the cake batter evenly over the fruit layer, ensuring it's spread out evenly.
9
Drizzle the reserved 1/2 cup of the fruit mixture over the batter, allowing it to sit atop the cake.
10
Bake for 25 to 30 minutes or until a wooden pick inserted into the center comes out clean. The top should be lightly golden.
11
Once baked, allow the cake to cool in the pan on a wire rack for 5 minutes before serving warm, perhaps with a scoop of vanilla ice cream or whipped cream for added indulgence.
Nutrition Information
10g
Fat
37.5g
Carbs
3.1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Rhubarb Strawberry Bliss Cake?
It is a nostalgic dessert that combines tart fresh rhubarb and sweet strawberries into a soft, pudding-like cake.
What are the primary fruits used in this recipe?
The cake uses 2 cups of chopped fresh rhubarb and 1 cup of chopped fresh strawberries.
What is the recommended oven temperature?
The oven should be preheated to 400°F (200°C).
What size baking dish is required?
An 8-inch square glass or ceramic baking dish is recommended.
How long does the cake need to bake?
The baking time is between 25 to 30 minutes.
How many calories are in a serving?
There are approximately 250 calories per serving.
How much fat is in this dessert?
The recipe contains 10g of fat per serving.
What is the carbohydrate count?
The cake contains 37.5g of carbohydrates per serving.
How much protein is in the cake?
There is 3.1g of protein per serving.
How many ingredients are needed in total?
There are 13 ingredients required for this recipe.
How should the rhubarb be prepared?
The rhubarb should be fresh and chopped before being added to the saucepan.
Is the sugar used all at once?
No, 1/3 cup of sugar is used for the fruit mixture and 1/2 cup is used for the batter mixture.
What is the purpose of cornstarch in this recipe?
Cornstarch is mixed with water and sugar to thicken the rhubarb and strawberry topping.
What type of flour is best for this cake?
The recipe calls for 1 cup of all-purpose flour.
How much butter is used?
The recipe uses 1/2 cup of unsalted butter that has been melted and cooled slightly.
What kind of milk should I use?
The instructions specify 1/2 cup of whole milk.
Does the recipe require vanilla?
Yes, it uses 1 teaspoon of pure vanilla extract.
How many eggs are needed?
One large egg, beaten, is required for the batter.
Should I grease the baking dish?
Yes, you should generously butter the baking dish to ensure the cake releases easily.
How do I prepare the fruit layer?
Simmer water, cornstarch, sugar, and rhubarb for 3 minutes, then stir in the strawberries.
Should I overmix the cake batter?
No, you should whisk the wet and dry ingredients just until combined to maintain a light texture.
How is the cake assembled?
Fruit is layered on the bottom, followed by the batter, and then more fruit is drizzled on top.
How do I know when the cake is done?
The cake is ready when a wooden pick inserted into the center comes out clean and the top is golden.
How long should the cake cool?
Allow the cake to cool in the pan on a wire rack for 5 minutes before serving.
What are the best serving suggestions?
It is delicious served warm, especially with a scoop of vanilla ice cream or whipped cream.
What is the texture of this cake?
It is described as having a soft, pudding-like texture with a luscious fruit topping.
Is this recipe considered difficult?
No, it is an easy, no-fuss, mix-and-bake recipe.
What category of food does this fall under?
It is categorized as a dessert, specifically an old-fashioned summer pudding cake.
Does the recipe use baking powder?
Yes, it uses 1 3/4 teaspoons of baking powder.
Is this a good recipe for gatherings?
Yes, it is described as being perfect for gatherings or as a special weeknight treat.