Get ready to experience a slice of heaven with this irresistible Easy Strawberry Rhubarb Cake that combines the perfect balance of sweet and tangy flavors! Imagine a moist, tender cake bursting with juicy strawberries and tart rhubarb, creating a dessert so delicious it'll become an instant family favorite. Whether you're a baking novice or a seasoned pro, this foolproof recipe will have you looking like a culinary superstar with minimal effort and maximum flavor!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla extract
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium mixing bowl, combine the 1 1/2 cups of all-purpose flour, 1 tsp of baking powder, and 1/2 tsp of salt. Whisk together until well blended and set aside.
- In a large mixing bowl, cream together the 1/2 cup of softened butter and 1 cup of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the 2 eggs, one at a time, to the butter and sugar mixture, mixing well after each addition. Then, add 1 tsp of vanilla extract and mix until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the 1 cup of diced strawberries and 1 cup of diced rhubarb using a spatula or wooden spoon, ensuring that the fruit is evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top if necessary.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
- Once the cake has cooled, you can serve it plain or dust it with powdered sugar for a decorative touch. Enjoy your Easy Strawberry Rhubarb Cake!
Tips
- Make sure your butter is softened to room temperature for the smoothest, creamiest mixing.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- For extra flavor, consider adding a sprinkle of cinnamon or lemon zest to the batter.
- Use fresh, ripe strawberries and crisp rhubarb for the most vibrant taste.
- Let the cake cool completely before slicing to ensure clean, perfect cuts.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
