Strawberry Rhubarb Cake

Name: Strawberry Rhubarb Cake
Total time: 57 min
Yield: 16 servings
Cuisine: Indonesian
Ingredients: 3 eggs; 2 cups sugar; 3/4 cup butter (softened); 1 teaspoon vanilla; 2 cups all-purpose flour (see note below for gluten-free alternative); 2 cups strawberries, washed and dried as much as possible, chopped very small; 1 cup rhubarb, thinly sliced and chopped

Sweet strawberries and tart rhubarb are a perfect match in this simple cake.

⏱️ 57 min 🔪 Prep: 12 min 🔥 Cook: 45 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

16 servings

3 eggs
2 cups sugar
3/4 cup butter (softened)
1 teaspoon vanilla
2 cups all-purpose flour (see note below for gluten-free alternative)
2 cups strawberries, washed and dried as much as possible, chopped very small
1 cup rhubarb, thinly sliced and chopped

Steps

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!