Description
Make your dessert dreams come true with a Simple Strawberry Rhubarb Cake! Fresh flavors unite in this easy recipe that’s perfect any time of year. The delightful combination of tart rhubarb and sweet strawberries will transport you to a sunny afternoon picnic, making every slice an absolute joy.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 2 Eggs
- 1/2 cup Unsalted Butter, softened
- 1 tsp Vanilla Extract
Fruits
- 1 cup Fresh Strawberries, chopped
- 1 cup Fresh Rhubarb, chopped
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it with flour to prevent sticking. This simple step ensures a flawless release after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together until well blended. The dry ingredients set the foundation for your cake’s texture.
- Cream Butter and Sugar: In a separate bowl, cream the unsalted butter with the granulated sugar until it’s light and fluffy. This step is crucial as it incorporates air into the batter, making your cake light and airy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth. The eggs help to create a rich, moist cake that pairs perfectly with the fruits.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to over-mix, as this can lead to a denser cake.
- Fold in Fruits: Delicately fold in the chopped strawberries and rhubarb until they are evenly distributed throughout the batter. This step ensures that each slice of your Simple Strawberry Rhubarb Cake is bursting with fruit flavor.
- Bake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for about 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Aromas will begin to fill your kitchen, and patience will be your only challenge.
- Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling stage is essential for a moist, well-formed cake.
Notes
- Choose Fresh Ingredients: Using ripe, in-season strawberries and rhubarb enhances the overall flavor of your cake.
- Don’t Overmix: Mix until just combined to maintain a light texture, ensuring your cake rises well.
- Check for Doneness: Always test with a toothpick; a few crumbs are perfect, but it shouldn’t be wet.
- Let It Cool: Allowing the cake to cool before slicing helps maintain its integrity and flavor.
- Experiment with Accompaniments: Top it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg