Customer Recipe: Rhubarb-Strawberry Stir Cake

Customer Recipe: Rhubarb-Strawberry Stir Cake Image

A new feature this month is Customer Recipes! We will feature delicious recipes sent in by real customers! They can be seasonal, or ancient family recipes, or just something you saw and thought sounded good!

To send in a recipe, email it to, send a facebook message, or (if it's short enough) send some tweets to @niagaraproduce! Feel free to send in descriptions, details, or pictures along with the recipe.

Aimie Rout sends in a delicious and timely Rhubarb-Strawberry Stir Cake. It's perfect right now because home grown rhubarb is in stock at both Niagara Produce stores!

She found this recipe long ago, and has since made it and made adjustments so many times that she perfected it!

Rhubarb-Strawberry Stir Cake
    1/6 cup vegetable oil
    1 1/4 cups packed brown sugar
    1 egg (or 3 egg whites)
    1 tablespoon vanilla extract
    2 1/3 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup fat free greek yogurt (plain, honey or strawberry flavor)
    2 cups chopped rhubarb
    2 cups strawberries, quartered
    1/4 cup white sugar
    2/3 teaspoon ground nutmeg

1. Preheat oven to 350F

2. In large bowl, mix oil and brown sugar. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually stir in to wet mixture. Fold in yogurt, strawberries and rhubarb.

3. Pour into a greased 9 x 13 inch glass baking dish. Mix white sugar and nutmeg in a separate bowl then sprinkle over batter.  Bake for 40-45 minutes, or until a toothpick comes out clean.

Enjoy! Aimie notes that you could also use this recipe with other berries instead of rhubarb and strawberries, but I say why mess with perfection?


Please submit your own recipes you want to see featured here! Just email, facebook message, or tweet!