Description
Strawberry Rhubarb Cake is a sweet and tangy dessert featuring fresh strawberries and rhubarb baked into a moist, tender cake. It’s a seasonal favorite that’s perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- 2 tbsp flour (for tossing fruit)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add sour cream and vanilla.
- Gradually mix in dry ingredients until just combined.
- Toss chopped rhubarb and strawberries with 2 tablespoons of flour, then gently fold into the batter.
- Pour batter into prepared pan and spread evenly.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving if desired.
Notes
- Use fresh or frozen rhubarb (thawed and drained if frozen).
- Serve warm with whipped cream or vanilla ice cream.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg