=== console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. === console.log('header!'); // Easy to add and display post grid on your website with or without categoryies filter. Also work with Gutenberg shortcode block. Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Rhubarb Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. 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.
  4. Gradually mix in dry ingredients until just combined.
  5. Toss chopped rhubarb and strawberries with 2 tablespoons of flour, then gently fold into the batter.
  6. Pour batter into prepared pan and spread evenly.
  7. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  8. 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

Find it online: https://recipe.ukfinda.com/strawberry-rhubarb-cake/