Name: Strawberry Rhubarb Puff
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 , 8 serving(s)
Ingredients: 16 ounces frozen rhubarb, thawed; 10 ounces frozen strawberries, thawed; 1/2 cup sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1/3 cup canola oil; 2/3 cup milk; 2 tablespoons sugar

1

Recipe by Chef Glaucia

3

People talking

Join In Now Join the conversation!

Strawberry Rhubarb Puff created by DuChick

This one comes from my Mother-in-Law recipe cards. I have tried it made with only strawberries or peaches and strawberries together. They all turn out very good !!!

Ready In:: 55mins
Serves:
Units:

3

People talking

Join In Now Join the conversation!

ingredients

16 ounces frozen rhubarb, thawed
10 ounces frozen strawberries, thawed
¹⁄₂ cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
¹⁄₃ cup canola oil
²⁄₃ cup milk
2 tablespoons sugar

directions

Heat oven to 400º F.
In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
Take to the oven, uncovered, for 15 minutes.
In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
Spoon batter over the fruit.
Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
Bake for 20 - 25 minutes.
Serve warm.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Chef Glaucia

Contributor

@Chef Glaucia

Contributor

"This one comes from my Mother-in-Law recipe cards. I have tried it made with only strawberries or peaches and strawberries together. They all turn out very good !!!"

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

tweak by wobermark

5/9/2019

I have had this recipe for 50 plus years and yes, it came from a recipe card that was in a pack of desert cards. We love it and try to have it when Rhubarb is in season. I just made it and was wondering if the biscuit part of the recipe could be tweaked and butter cut into the flour mix instead of oil. I have found the biscuit to be a bit dry. I would really need to know how much butter to put if the amount in the recipe is not enough. Anyone with any thoughts on this problem.

Reply
photo by DuChick

7/26/2009

Reply
review by DuChick

7/26/2009

My rhubarb-loving husband really liked this and said it had the perfect sweet/tart ratio. I had a few problems with the recipe: since I'm unable to buy frozen rhubarb around here, I used my own that I froze earlier this summer. I wasn't sure if I should weigh out 16 oz. or measure 2 cups. I ended up measuring 2 cups, but the fruity layer didn't seem very thick, so possibly a 16 oz. bag holds more than 2 cups. ??? Also, the batter mixture was so thick and dense that I needed to add another 1/4 cup milk to make it spoonable. Next time I'd add more rhubarb. MERP'd for Bargain Basement tag game.

Reply
photo by Chef Glaucia

12/3/2007

Reply
creation by Chef Glaucia

7/24/2007

This one comes from my Mother-in-Law recipe cards. I have tried it made with only strawberries or peaches and strawberries together. They all turn out very good !!!