CAKE-TOPPED STRAWBERRY-RHUBARB DESSERT

Cake-Topped Strawberry-Rhubarb Dessert image

Here's a delightful way to use up your harvest of rhubarb. Fresh from the oven, the bubbling dessert is wonderful with a dollop of whipped cream or a scoop of vanilla ice cream.-Ruth Johnson, Elkton, Maryland

Provided by Taste of Home

Time 1h10m

Yield 9 servings.

Number Of Ingredients 12

Ingredients

3 cups sliced fresh or frozen rhubarb
2 cups sliced fresh strawberries
1-1/2 cups sugar, divided
3 tablespoons quick-cooking tapioca
2 teaspoons lemon juice
2 tablespoons plus 1/4 cup butter, softened, divided
1 egg
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Heavy whipping cream, optional

Steps:

In a large bowl, combine the rhubarb, strawberries, 1 cup sugar, tapioca and lemon juice. Pour into a greased 8-in. square baking dish. Dot with 2 tablespoons butter., In a large bowl, cream the remaining butter and sugar. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Spoon over fruit mixture. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Serve warm with cream if desired.

Nutrition Facts : Calories 322 calories, Fat 9g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 291mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.