Strawberry Rhubarb Cake
Indulge in the delightful flavors of Strawberry Rhubarb Cake, a perfect spring and summer dessert that beautifully marries the sweetness of strawberries with the tartness of rhubarb. This moist and tender cake is not only easy to make but also versatile enough for any occasion, be it a family gathering or a cozy afternoon treat. Each slice boasts a soft texture, enhanced by creamy Greek yogurt or sour cream, making it an irresistible choice for your dessert table. Top it off with powdered sugar or serve it alongside fresh whipped cream for an elegant touch that will impress your guests. Enjoy this seasonal delight today!
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb (fresh or frozen, thawed)
- Powdered sugar for dusting
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 softened butter and sugar using an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- Alternately add dry ingredients and sour cream (or yogurt) to the butter mixture, starting and ending with dry ingredients; mix until just combined.
- Gently fold in chopped strawberries and rhubarb until evenly distributed.
- Pour batter into prepared pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
- Cool for about 15 minutes in the pan before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Find it online: https://falldinnerrecipes.com/strawberry-rhubarb-cake/