Strawberry Rhubarb Cake
Strawberry Rhubarb Cake, a favorite seasonal cake recipe. A buttery batter filled with strawberries and rhubarb and flavored with vanilla and nutmeg. Delicious!
Servings: 8 to 10 servings
Calories: 260kcal
Ingredients
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 6 tablespoons butter softened
- 1 ¼ cup sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon pure vanilla
- 1 pound strawberries hulled and sliced in half or chopped
- 1 ½ cups cubed rhubarb I use 2 medium stalks
Instructions
- Preheat oven to 350 degrees. Butter a 10-inch pie plate or tart pan.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1g | Calories: 260kcal | Carbohydrates: 45g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 248mg | Fiber: 2g | Sugar: 28g