Description
A delicious strawberry rhubarb cake with a sweet and tangy flavor.
Ingredients
Scale
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, mix strawberries, rhubarb, and 1/4 cup sugar. Set aside.
- In another bowl, cream together butter and remaining sugar until light and fluffy.
- Add eggs and vanilla; mix well.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with milk.
- Fold in the strawberry-rhubarb mixture.
- Pour batter into prepared pan.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Store leftovers in the refrigerator.
- Can be served with whipped cream.
- Use fresh strawberries and rhubarb for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry rhubarb cake, dessert, cake, baking