Description
A sweet-tart slice of summer — this strawberry rhubarb cake combines juicy strawberries and vibrant rhubarb in a soft, tender cake that's bursting with fruity goodness.
Ingredients
- Fresh strawberries
- Rhubarb
- All-purpose flour
- Sugar
- Eggs
- Butter (melted)
- Baking powder
- Baking soda
- Vanilla extract
- Cinnamon (optional)
- Salt
Instructions
- Preheat oven to [temperature] and grease or line baking pan.
- Hull and slice strawberries; chop rhubarb into small pieces; toss with sugar to soften.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon (if using) in a bowl.
- Beat eggs and sugar until light and fluffy; add melted butter and vanilla extract, mixing well.
- Gradually add dry ingredients to wet mixture, stirring gently until just combined.
- Fold in strawberries and rhubarb evenly.
- Pour batter into prepared pan and bake until toothpick inserted comes out clean and top is golden.
- Let cake cool before slicing; optionally dust with powdered sugar or drizzle with glaze.
Notes
Use fresh or frozen fruit (thawed and drained). Don’t overmix batter for tender crumb. Add streusel topping for extra texture. Store in airtight container at room temperature or refrigerate.
- Prep Time: [Time to prepare ingredients]
- Cook Time: [Time to bake]
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: [Calorie count per serving]
- Sugar: varies
- Sodium: varies
- Fat: varies
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: varies
- Fiber: varies
- Protein: varies
- Cholesterol: varies