Description
A delicious and moist cake combining the tartness of rhubarb and the sweetness of strawberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 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 tsp vanilla extract
- 1/2 cup sour cream
- 1 1/2 cups fresh strawberries, chopped
- 1 1/2 cups rhubarb, chopped
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, toss the chopped strawberries and rhubarb with cornstarch. Gently fold them into the cake batter.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter cake, you can increase the sugar slightly.
- Serve with whipped cream or vanilla ice cream for an extra treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: strawberry rhubarb cake recipes, easy strawberry rhubarb cake, moist rhubarb cake, summer desserts, fruit cake recipes