Strawberry Rhubarb Cake: A Delightful Summer Treat!
A delicious and refreshing cake combining the tartness of rhubarb with the sweetness of strawberries, perfect for summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 ½ cups granulated sugar
- 1 cup all-purpose flour
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the strawberries and rhubarb with ½ cup of sugar and set aside.
- In another bowl, cream together the butter and remaining sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the strawberry and rhubarb mixture.
- Pour the batter into a greased 9-inch round cake pan.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Notes
- For added flavor, consider adding a teaspoon of cinnamon to the batter.
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg