Description

Savor the essence of summer with this delightful Summer Strawberry Rhubarb Cake. This moist, buttery cake is bursting with the sweet flavor of fresh strawberries and the tartness of rhubarb, making it a perfect centerpiece for gatherings or a refreshing afternoon snack. Easy to make and visually stunning, serve it warm with a scoop of ice cream or enjoy it solo for a nostalgic taste of sunshine.

Ingredients

Scale

1 cup fresh strawberries, chopped
1 cup fresh rhubarb, chopped
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
2 tsp baking powder
1/2 tsp salt

Instructions

Preheat the oven to 350°F (175°C) and grease a round cake pan.
Toss strawberries and rhubarb with a tablespoon of sugar; set aside.
In a large bowl, cream together butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
In another bowl, whisk together flour, baking powder, and salt. Gradually mix dry ingredients into wet ingredients until just combined.
Gently fold in the strawberry-rhubarb mixture.
Pour batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.

Nutrition

Serving Size: 1 slice (90g)
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

Keywords: For added flavor, consider mixing in lemon zest or cinnamon. Substitute rhubarb with fruits like peaches or blueberries for different variations. Ensure all ingredients are at room temperature for optimal mixing results.