Description
A delightful cake balancing the sweetness of strawberries and the tanginess of rhubarb, capturing the essence of summer in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 cup vegetable oil
- 1 pound strawberries, washed and diced
- 1 pound rhubarb, washed and sliced
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar (for topping)
- Confectioners’ sugar (for garnish)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and spray a 9×13 inch baking dish with non-stick cooking spray.
- Mix together 2 cups all-purpose flour, 1 cup granulated sugar, 5 teaspoons baking powder, and 1 teaspoon kosher salt until combined.
- Combine 6 large eggs and 1 cup vegetable oil in a small bowl. Stir until well blended.
- Pour the egg and oil mixture into the flour mixture and mix just until combined; be careful not to over-mix.
- Fold in 1 pound of diced strawberries and 1 pound of sliced rhubarb until evenly distributed.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Combine 1 cup whole milk, 1/4 cup melted unsalted butter, and 1/4 cup granulated sugar in a small saucepan until the butter and sugar dissolve; remove from heat.
- Once the cake is done, quickly make 25-30 spaced holes in the top and pour the milk mixture over the top.
- Let the cake cool completely before dusting with confectioners’ sugar and serving.
Notes
For a richer flavor, substitute vegetable oil with melted coconut oil. For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking mix.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 18g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 186mg