No-Berry Strawberry Rhubarb Cake
Strawberries and rhubarb are a classic flavor combination in desserts, and this cake is a delicious way to enjoy them together!
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
No-Berry Strawberry Rhubarb Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a medium bowl, combine the strawberries and rhubarb. Set aside.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk.
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Pour half of the batter into the prepared cake pan. Top with half of the strawberry-rhubarb mixture. Repeat with the remaining batter and strawberry-rhubarb mixture.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar. Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
