strawberry rhubarb cake
Fresh Strawberry Rhubarb Cake is a soft, moist cake loaded with fresh strawberries and rhubarb, perfect for a summertime treat, dessert, or breakfast cake. Loved by all, it’s a perfect match with coffee!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 250 g all-purpose flour
- 200 g granulated sugar
- 5 tsp baking powder
- 1 tsp kosher salt
- 6 large eggs room temperature
- 218 g vegetable oil or canola oil
- 1 lb strawberries washed, diced (about 3 cups)
- 1 lb rhubarb washed, sliced (about 3 cups)
- 245 g whole milk
- 57 g unsalted butter ½ stick
- 50 g granulated sugar for topping
- cup confectioners' sugar for garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined.
- Fold in the strawberries and rhubarb.
- Pour the batter into the prepared baking dish.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool completely.
- Dust with confectioners' sugar before serving.
Notes
For best results, use fresh strawberries and rhubarb during peak season. Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.