Strawberry Rhubarb Cake
Strawberry rhubarb cake is a classic spring dessert that combines the tartness of rhubarb with the sweetness of strawberries. It is often enjoyed during strawberry season, which typically falls in late spring or early summer.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1 cup Strawberries
- 1 cup Rhubarb
- 2 cup All-purpose flour
- 1 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 2 unit Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Milk
- 0.25 cup Powdered sugar
- 1 tablespoon Lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the sliced strawberries and rhubarb. Set aside.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter until the mixture resembles coarse crumbs.
- In another bowl, beat the eggs and vanilla extract. Stir in the milk.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the strawberry and rhubarb mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- 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.
- In a small bowl, whisk together the powdered sugar and lemon juice to make a glaze.
- Drizzle the glaze over the cooled cake.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- 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.