Description
A delightful cake that beautifully combines sweet strawberries and tart rhubarb for a refreshing spring dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and sugar in a large mixing bowl using an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until smooth.
- Combine the dry mixture with the wet ingredients, mixing gently until just combined.
- Fold in the chopped strawberries and rhubarb evenly throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
This cake pairs well with whipped cream, ice cream, or a light dusting of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 16g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 44mg