Strawberry Rhubarb Cake: A Light and Fresh Summer Treat

Delight in this Strawberry Rhubarb Cake, a perfect light summer treat that combines sweet strawberries and tart rhubarb for a flavor explosion.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

3 large Eggs Beaten until light and thick.
1 cup Sugar Adjust to taste.
1/2 cup Butter Softened for better incorporation.
1 teaspoon Vanilla Use pure extract for best flavor.
1.5 cups All-Purpose Flour For gluten-free, substitute with 1 1/4 cup brown rice flour, 1/2 cup potato starch, 1/4 cup tapioca starch, and 1 teaspoon xanthan gum.

For the Fruit

2 cups Strawberries Chopped into small pieces.
2 cups Rhubarb Thinly sliced.

Equipment

Stand mixer
9x13 inch baking pan
Mixing bowl
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and butter a 9x13 inch baking pan.
In a large mixing bowl, beat the eggs and sugar on high speed for 5-7 minutes until thick and frothy.
Add softened butter and vanilla, mixing on medium speed for an additional 2 minutes until smooth.
Gradually add flour and mix on low speed until just combined.
Gently fold in the chopped strawberries and sliced rhubarb.
Pour the batter into the prepared pan and smooth the top.
Bake for 40-50 minutes, or until golden brown and a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 16gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Elevate servings with vanilla ice cream or whipped cream. Best enjoyed fresh.

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