Description
This Simple Strawberry Rhubarb Cake is a moist, tender cake bursting with sweet strawberries and tangy rhubarb. It’s easy to make and perfect for spring and summer desserts.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup chopped fresh rhubarb
- 1 cup sliced fresh strawberries
- 2 tbsp coarse sugar (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another large bowl, cream the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in vanilla.
- Mix in the sour cream until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rhubarb and strawberries gently.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with coarse sugar if using.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- You can substitute plain yogurt for sour cream if preferred.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: strawberry rhubarb cake, easy cake, spring dessert, summer cake, fruit cake