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Strawberry and rhubarb cake

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Strawberry and rhubarb cake


Author: Aušra

Date:

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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