Strawberry Rhubarb Cake
This Strawberry Rhubarb Cake is a perfect blend of sweet and tangy flavors. It’s a single-layer cake that can be enjoyed on its own or with a dollop of whipped cream. Simple yet delicious, it's an ideal treat for any occasion.
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Servings: 10 slices
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon ground cardamom
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup (80 ml) buttermilk
- ½ cup (115 g) unsalted butter, melted
- 2 to 2.5 cups (300 g) sliced strawberries, 1 pint
- 1.5 to 2 cups (185 g) sliced rhubarb, 3 stalks
- Confectioners sugar for dusting
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°F.
- Line an 8-inch cast iron skillet with parchment paper and grease it with butter.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, ground cardamom, baking powder, and kosher salt.
Mix Wet Ingredients:
- In a large bowl, beat the eggs until foamy.
- Whisk in the granulated sugar and vanilla extract until well combined.
- Add the buttermilk and mix until smooth.
Combine Wet and Dry Ingredients:
- Gradually add half of the flour mixture to the wet ingredients, stirring until just combined.
- Gently fold in half of the melted butter.
- Repeat with the remaining flour mixture and melted butter.
Assemble the Cake:
- Pour the batter into the prepared skillet.
- Evenly distribute the sliced strawberries and rhubarb on top of the batter.
Bake and Serve:
- Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Transfer the skillet to a cooling rack and let the cake cool for about 5 minutes.
- Serve the cake warm or at room temperature.
- Dust with confectioners sugar before serving.
Notes
- Storage: This cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. If desired, reheat slightly before serving.
- Variations: You can substitute the strawberries and rhubarb with other seasonal fruits, such as peaches, blueberries, or apples.
- Serving Suggestions: This cake pairs wonderfully with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of homemade custard.
Nutrition
Calories: 271kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 103mg | Potassium: 211mg | Fiber: 2g | Sugar: 21g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 1mg
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