Fresh Strawberry and Rhubarb Sauce over Pound Cake

Fresh Strawberry and Rhubarb Sauce over Pound Cake

Here's a delicious fruit dessert - fresh strawberries and rhubarb sauce served over pound cake and topped with whipped cream.

Prep Time



Total Time






cups chopped fresh rhubarb
cup sugar
cup cranberry-apple juice drink
cups sliced fresh strawberries
cup whipping cream
tablespoon powdered sugar
teaspoon vanilla
(16-oz.) frozen pound cake, thawed
  1. In medium saucepan, combine rhubarb, sugar and juice drink; mix well. Cook over medium heat for 10 to 15 minutes or until rhubarb is tender and mixture is syrupy, stirring occasionally.
  2. Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
  3. Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Cut pound cake into 16 slices. Place 2 slices on each dessert plate. Top slices with sauce and whipped cream. If desired, garnish each serving with fresh strawberry slice.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Rhubarb is an extremely tart vegetable harvested from a large-leafed plant related to buckwheat. Choose crisp stalks with fresh, blemish-free leaves. Depending on the type of rhubarb, stalks can range from pink to bright red. The rhubarb leaves are toxic and should be discarded.
Ingredient Substitution
Anel food cake or spronge cake cups can be used in place of the pound cake in this dessert.
Make-Ahead Tip
Prepare the sauce up to one day in advance; cover and refrigerate it until ready to serve.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 10g,),
  • Cholesterol 75mg;
  • Sodium 240mg;
  • Total Carbohydrate 64g
    • (Dietary Fiber 3g,
    • Sugars 47g),
  • Protein 4g;
Percent Daily Value*:
    • 1 Starch;
    • 3 1/2 Fruit;
    • 4 1/2 Other Carbohydrate;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.