Description
A delightful cake featuring fresh strawberries and tangy rhubarb, perfectly balanced in a moist, buttery crumb.
Ingredients
Scale
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Cream the butter and granulated sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add the buttermilk and vanilla extract, mixing until combined.
- Whisk together the flour, baking powder, baking soda, and salt in a separate bowl.
- Combine the wet and dry ingredients, mixing just until combined.
- Fold in the diced strawberries and rhubarb gently.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for a few minutes before transferring it to a wire rack.
Notes
This cake can be served warm with whipped cream or chilled with vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg