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Strawberry Rhubarb Cake

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A moist and flavorful cake combining sweet strawberries and tart rhubarb, perfect for spring and summer desserts.

Ingredients

Scale
  • 1 cup diced rhubarb
  • 1 cup sliced strawberries
  • 1/2 cup granulated sugar (for fruit)
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar (for batter)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
  2. In a bowl, mix the rhubarb and strawberries with 1/2 cup sugar and let sit for 15 minutes.
  3. Cream butter and 1 cup sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with dry ingredients.
  7. Fold in the strawberry and rhubarb mixture.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  10. Let cool before serving. Dust with powdered sugar if desired.

Notes

  • Fresh or frozen fruit can be used; if using frozen, thaw and drain excess liquid.
  • This cake pairs well with whipped cream or vanilla ice cream.
  • Store leftovers in the refrigerator for up to 3 days.

Nutrition

Keywords: strawberry rhubarb cake, spring dessert, fruit cake, summer baking

Find it online: https://zesticook.com/strawberry-rhubarb-cake/