Description
Strawberry Rhubarb Cake is a delightful dessert that perfectly balances the sweetness of fresh strawberries with the tartness of rhubarb. This moist and fluffy cake is an ideal treat for any occasion, from family gatherings to casual weeknight desserts. With its inviting aroma and vibrant colors, it’s sure to impress everyone at your table. Serve it plain or topped with whipped cream for a touch of indulgence.
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- 2 cups fresh rhubarb, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350?F (175?C) and grease a round cake pan with non-stick spray.
- In a bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time, mixing in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients until just combined.
- Gently fold in chopped strawberries and rhubarb.
- Pour the batter into the prepared pan and bake for 40-45 minutes or until golden brown.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 260
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg