SUMMER Strawberry Rhubarb Cake
Indulge in the delightful taste of SUMMER Strawberry Rhubarb Cake, a perfect blend of sweet strawberries and tangy rhubarb. This moist and fluffy cake captures the essence of summer, making it an ideal dessert for picnics or family gatherings. Topped with whipped cream, each slice promises a burst of flavor that will transport you to sun-soaked afternoons. Whether you’re baking for a crowd or treating yourself, this cake is sure to impress with its vibrant colors and delicious aroma.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- 1 cup rhubarb stalks, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a round cake pan.
- In a bowl, toss strawberries and rhubarb with a sprinkle of sugar; set aside.
- Whisk together flour, baking powder, and salt in a separate bowl.
- Cream softened butter and sugar until fluffy; add eggs one at a time followed by vanilla extract.
- Gradually mix in dry ingredients until just combined.
- Layer half the batter in the prepared pan, add half the fruit mixture, then repeat.
- Bake for 35-40 minutes or until golden brown. Cool slightly before serving.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://carmenrecipes.com/summer-strawberry-rhubarb-cake/