STRAWBERRY RHUBARB CAKE

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This Strawberry Rhubarb Cake is a favorite seasonal cake recipe. A buttery batter filled with strawberries and rhubarb and flavored with vanilla and nutmeg.

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Ingredients

all-purpose flour baking powder salt nutmeg butter sugar egg milk pure vanilla strawberries rhubarb

Step 1

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Preheat oven to 350 degrees. Butter a 10-inch pie plate or tart pan.

Step 2

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Using an electric mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. Add the egg, milk, and vanilla and mix until combined.

Step 3

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Gradually add the flour, baking powder, salt, and nutmeg and mix until combined. Remove bowl from the electric mixer and gently fold in the rhubarb.

Step 4

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Transfer batter to buttered pie plate and spread evenly. Arrange halved strawberries on top of the cake and sprinkle with an additional 2 tablespoons sugar.

Step 5

Artichoke Carrot Persimmon Radish Large Radish Carrot Persimmon Bake the cake for 10 minutes. Reduce oven to 325 degrees and continue baking until the cake is golden brown and firm to the touch -- about 1 hour. Let cool and cut into wedges.

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