Description
An easy and delicious strawberry rhubarb cake made with fresh or frozen fruit. Not too sweet and perfect for any time of day.
Ingredients
- 1 cup strawberries, fresh
- 3 cups rhubarb, chopped
- 3/4 cup butter, room temperature
- 3/4 cup + 2 tablespoons sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup yogurt or vanilla yogurt
- 1 tablespoon sugar for topping
- icing sugar for dusting
Instructions
- Preheat oven to 350F and prepare a springform pan with parchment paper
- Cut strawberries and chop rhubarb, then mix rhubarb with sugar
- Cream butter and sugar until light and fluffy
- Add eggs one at a time, mixing well after each
- Whisk flour, baking powder, and salt in a separate bowl
- Add dry ingredients and yogurt alternately into the batter
- Spread batter evenly into prepared pan
- Add half of the fruit and press lightly into batter
- Scatter remaining fruit on top evenly
- Bake for 40 to 65 minutes until a tester comes out clean
- Cool slightly, remove from pan, and dust with icing sugar
Notes
- Best enjoyed the same day for ideal texture
- Cake becomes more moist as it sits due to fruit
- Store covered or refrigerate for longer freshness
- Freeze slices up to 3 months for storage
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg