Description
Strawberry Rhubarb Cake is a soft and moist dessert that combines sweet strawberries with tart rhubarb, topped with a buttery crumble and a light vanilla glaze. It is simple to prepare and perfect for any occasion.
Ingredients
1 cup diced strawberries
1 cup diced rhubarb
2 cups all purpose flour plus 4 tablespoons, divided
2 teaspoons baking powder
½ teaspoon salt
1 egg, room temperature
¾ cup sugar
¼ cup unsalted butter, softened
3 tablespoons unsalted butter, softened
½ cup milk
¾ cup brown sugar
¾ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
Instructions
- Start by preheating your oven to 350°F and preparing an 8×8 inch baking pan with nonstick spray. Toss the diced strawberries and rhubarb with one tablespoon of flour to keep them from sinking during baking.
- In a medium bowl, whisk together the flour, baking powder, and salt until smooth and lump free. In a separate large bowl, beat the sugar, butter, and egg until creamy and light. Add the milk and mix until fully combined.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the coated fruit carefully to avoid breaking it apart. Spread the batter evenly into the prepared pan.
- For the topping, mix brown sugar, flour, and butter until crumbly, then sprinkle it evenly over the batter. Bake for 35 to 40 minutes until a tester inserted in the center comes out with a few crumbs. Allow the cake to cool slightly.
- Whisk together the glaze ingredients and drizzle over the cooled cake before serving.
Notes
Coating the fruit with flour helps prevent it from sinking.
Do not overmix the batter to keep the cake light.
Handle the fruit gently to keep pieces intact.
Frozen fruit can be used if thawed and drained well.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345 kcal
- Sugar: 46g
- Carbohydrates: 69g
- Protein: 4g