Description
Sweet strawberry rhubarb cake brings classic Southern charm to dessert tables with its perfect balance of tart and sugary flavors. Homemade comfort shines through each delightful slice, inviting you to savor a nostalgic culinary moment.
Ingredients
Scale
Primary Ingredients:
- 1 package Nanas Apple Cake Mix
- 2 large eggs
- 2 cups diced fresh strawberries
- 1 cup diced fresh rhubarb
Liquid Ingredients:
- 10 tablespoons (148 milliliters) butter, melted
Topping and Sweeteners:
- 3 tablespoons light brown sugar
- 1/4 cup old-fashioned oats
Instructions
- In a medium mixing bowl, gently toss diced strawberries and rhubarb with brown sugar, allowing the fruit to release its natural juices and soften for 15 minutes.
- Heat the oven to 350°F (175°C), ensuring proper temperature for even baking.
- Prepare the cake base by whisking together Nanas Apple Cake Mix, eggs, and melted butter until smooth and well-incorporated.
- Grease a 9-inch springform or baking pan, then carefully spread the cake batter across the bottom, creating an even layer.
- Drain any excess liquid from the macerated fruit, then distribute the strawberry-rhubarb mixture uniformly over the cake batter.
- Create a crumbly topping by mixing oats with remaining melted butter and brown sugar until it resembles coarse, loose crumbs.
- Generously sprinkle the oat crumble across the fruit layer, ensuring complete coverage.
- Bake for 50-55 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
- Remove from oven and let cool slightly. Serve warm, complemented by a scoop of vanilla ice cream or a delicate dollop of whipped cream for added indulgence.
Notes
- Let fruits sit longer for deeper flavor infusion and more intense sweetness during maceration process.
- Replace regular butter with coconut oil for dairy-free option, ensuring similar rich texture and golden color.
- Use gluten-free cake mix to transform recipe into celiac-friendly dessert without compromising taste.
- Adjust sugar content for diabetic-friendly version by substituting brown sugar with monk fruit or stevia sweetener.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 229
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg