Description
A delightful spring dessert that balances tart rhubarb with sweet strawberries in a tender, buttery cake.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1 cup sugar
- 1/4 cup butter, melted
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Combine the strawberries, rhubarb, and 1/2 cup of sugar in a mixing bowl.
- Pour the melted butter into the bottom of the prepared pan and spread the fruit mixture evenly over the butter.
- Whisk together the flour, remaining sugar, baking powder, and salt in another bowl.
- Combine the milk, vanilla extract, and eggs in a separate bowl.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter over the fruit mixture in the pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for a few minutes, then invert onto a serving plate.
Notes
Use even pieces of fruit for uniform cooking, and avoid overmixing the batter to prevent density.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 255
- Sugar: 30g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg