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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