Description
A delightful and tangy strawberry rhubarb cake that’s perfect for spring and summer gatherings.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups chopped rhubarb
- 1 1/2 cups chopped strawberries
- 2 tablespoons turbinado sugar (for topping)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the chopped rhubarb and strawberries. Pour the batter into the prepared cake pan and sprinkle with turbinado sugar.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.