Description
A soft, buttery cake filled with the perfect balance of sweet strawberries and tangy rhubarb. This simple dessert is comforting, nostalgic, and perfect for spring or summer gatherings.
Ingredients
Scale
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1 cup fresh strawberries, chopped
- 1 cup fresh rhubarb, chopped
- 1 tablespoon extra sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar until fluffy, then beat in egg and vanilla.
- Gradually add dry ingredients, alternating with milk, until smooth.
- Fold in strawberries and rhubarb lightly.
- Pour batter into pan, top with extra sugar.
- Bake 40–45 minutes or until a toothpick comes out clean.
- Cool on a rack for 10–15 minutes before slicing and serving.
Notes
- Toss fruit in flour to prevent sinking.
- Use buttermilk for a tangier flavor.
- Sprinkle sugar on top for a crispy crust.
- Serve warm with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 25g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: strawberry rhubarb cake, simple dessert, spring cake, easy fruit cake, homemade cake