Description
A tender Strawberry-Rhubarb Breakfast Cake filled with sweet strawberries and tart rhubarb, perfect for brunch or a cozy morning treat.
Ingredients
Scale
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup fresh rhubarb, chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease an 8 or 9 inch round cake pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in milk and vanilla.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Fold in strawberries and rhubarb gently.
- Pour batter into prepared pan and bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
- Cool slightly before slicing and serving.
Notes
- Use room temperature ingredients for best texture.
- Do not overmix batter.
- Sprinkle sugar on top before baking for extra crunch.
- Store covered at room temperature for up to two days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: strawberry rhubarb breakfast cake, strawberry rhubarb cake, breakfast cake recipe, spring baking recipe, fruit coffee cake