Recipe Details
Ingredients
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1 ½cupsdiced fresh rhubarb
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1 ½cupsdiced fresh strawberries
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½cupwhite sugar
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1tablespoonlemon juice
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3tablespoonswater, divided
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2tablespoonscornstarch
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cooking spray
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½cupbutter, softened
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½cupwhite sugar
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1large egg
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1teaspoonvanilla extract
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½cupplain yogurt
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1 ½cupsall-purpose flour
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½teaspoonbaking soda
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½teaspoonbaking powder
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½teaspoonsalt
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3tablespoonsbrown sugar
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¼cupflour
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2tablespoonsbutter
Cooking Directions
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Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice, and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
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In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
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Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
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Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
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Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories386 | |
% Daily Value * | |
Total Fat 16g |
20% |
Saturated Fat 10g |
48% |
Cholesterol 62mg |
21% |
Sodium 380mg |
17% |
Total Carbohydrate 57g |
21% |
Dietary Fiber 2g |
6% |
Total Sugars 33g |
|
Protein 5g |
10% |
Vitamin C 20mg |
22% |
Calcium 86mg |
7% |
Iron 2mg |
9% |
Potassium 199mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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