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Easy White Cake Over Fruit


"Use your imagination to substitute other fruit combinations or even pie filling in this versatile cake!"
Original recipe yield: 8 servings.
Servings:
8

INGREDIENTS:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup milk
  • 2 cups rhubarb, chopped
  • 1 cup strawberries, washed and stemmed
  • 1/2 cup granulated sugar

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, 1cup sugar, baking powder, salt, canola oil, egg, vanilla and milk and blend until well mixed.
  3. In an oiled 9 x 13-inch cake pan arrange rhubarb and strawberries. Sprinkle with 1/2 cup sugar. If substituting pie filling you don't need to add the 1/2 cup sugar. Cover with cake mixture. Bake for 35-40 minutes or until the cake begins to brown.