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Strawberry Rhubarb Cake

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A soft and tender strawberry rhubarb cake that perfectly balances sweet strawberries with the pleasant tartness of rhubarb. This comforting dessert fills the kitchen with a delightful aroma and makes a wonderful treat for dessert, snacks, or coffee time.

Ingredients

  • 2 cups diced rhubarb
  • 1 cup sliced strawberries
  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup butter, softened
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons brown sugar for topping (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture while alternating with the milk, mixing just until a smooth batter forms.
  6. Gently fold the diced rhubarb and sliced strawberries into the batter.
  7. Pour the batter into the prepared baking pan and spread it evenly.
  8. Sprinkle brown sugar over the top if desired.
  9. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the cake to cool slightly before slicing and serving.

Notes

  • Add a sprinkle of cinnamon to the batter for a warm flavor.
  • Chopped pecans or walnuts can be added for extra texture.
  • Serve with whipped cream or vanilla ice cream for a richer dessert.
  • A simple powdered sugar glaze can be drizzled over the cooled cake.
  • Frozen strawberries or rhubarb can be used if thawed and drained first.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Nutrition

Find it online: https://cookedbymaya.com/strawberry-rhubarb-cake/