Description
Indulge in the perfect spring dessert with this delightful Strawberry Rhubarb Cake. Bursting with juicy strawberries and tart rhubarb, this moist and tender cake is a true crowd-pleaser. Topped with a sprinkle of turbinado sugar for a crunchy finish, it’s a simple yet impressive treat that’s ideal for any occasion.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit Mixture:
- 1 cup diced fresh rhubarb
- 1 cup chopped fresh strawberries
- 1 tablespoon all-purpose flour (for tossing fruit)
- 2 tablespoons turbinado sugar (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round or square baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract and sour cream until smooth.
- Prepare fruit: Toss diced rhubarb and chopped strawberries with 1 tablespoon flour in a small bowl.
- Combine ingredients: Gently fold the flour mixture into the wet ingredients, followed by the floured fruit.
- Bake: Pour batter into the pan, sprinkle turbinado sugar on top, and bake for 40–45 minutes.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can use frozen fruit—just thaw and drain before using.
- This cake pairs well with whipped cream or vanilla ice cream.
- Store covered at room temperature for up to 2 days or refrigerate for longer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
