STRAWBERRY RHUBARB CAKE

Strawberry Rhubarb Cake is a delightful, fruity dessert that perfectly balances the sweet juiciness of strawberries with the tartness of rhubarb. The cake itself is moist and fluffy, making it a great option for spring and summer gatherings. The combination of flavors and textures creates a dessert that’s both light and satisfying, perfect for serving with whipped cream or a scoop of ice cream.

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1 1/2 cups rhubarb, diced
• 1 cup strawberries, hulled and quartered

For the Topping:

• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold unsalted butter, cubed

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream the butter and sugar: In a large bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Add the sour cream: Mix in the sour cream (or Greek yogurt) until smooth.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the fruit: Gently fold in the diced rhubarb and quartered strawberries, distributing them evenly throughout the batter.
7. Prepare the topping: In a small bowl, mix together the brown sugar, flour, and cinnamon. Add the cold butter cubes and use your fingers or a pastry cutter to mix until it forms a crumbly texture.
8. Assemble the cake: Pour the batter into the prepared cake pan and spread it evenly. Sprinkle the crumble topping over the cake batter.
9. Bake: Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover the cake loosely with foil for the last 10 minutes of baking.
10. Cool and serve: Allow the cake to cool in the pan for 10-15 minutes before slicing. Serve warm or at room temperature with whipped cream, vanilla ice cream, or on its own.

This Strawberry Rhubarb Cake is a perfect combination of sweet and tart, with a moist cake base and a crunchy topping. It’s ideal for any spring or summer occasion!