Strawberry and rhubarb cake
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It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.
Strawberry and rhubarb cake
Time needed:
Yields: 12 servings
Calories: 199 kcal / serving
Ingredients:
1 cup = 237 ml
- 85 g butter, softened
- 1 1/2 cups flour
- 1 1/2 tsps. baking powder
- 1/4 tsp. salt
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 tsp. vanilla
- 2 1/2 cups hulled and halved strawberries and/or rhubarbs, , cut in chunks
- 2 tbsps. sugar for sprinkling
Directions:
- Preheat the oven to 170-180°C. Butter a 26 cm diameter cake pan.
- Sift together the flour, baking powder and salt in a bowl.
- In a separate bowl, use an electric mixer to beat the butter and 1 cup sugar. Mix until pale and fluffy, about 3 minutes.
- Add in egg, milk and vanilla, and mix.
- Gradually add in the flour mixture.
- Transfer the mix to your cake pan.
- Arrange the strawberries and/or rhubarbs as close as you can get them on the top, placing the cut sides down.
- Sprinkle evenly with 2 tablespoons sugar.
- Bake 10 minutes, then reduce heat to 160°C and bake about an hour longer, until the toothpick becomes out of the cake clean.
- Enjoy!
Source: close food blog Whisk. Write. Repeat.
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>One more recipe from the book Simple recipes III. There are three books published in this serie. And almost all recipes that I”ve tried were really simple and were admited by my family. This cake is really late, because rhubarbs season ended long time ago. But my coworkers liked it – cake disappeared in half an hour 🙂 So next year I will really repeat it, and only next time I will bake top a little bit more – to get really brown top.
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