Summer Strawberry Rhubarb Cake (Print)
Fresh strawberries and rhubarb meet buttery cake for a nostalgic, sun-kissed summer treat everyone loves.
# Ingredients:
→ Fruit Mixture
01 -
250 g fresh strawberries, sliced
02 -
250 g fresh rhubarb, chopped
03 -
50 g granulated sugar
→ Cake Batter
04 -
115 g unsalted butter, softened
05 -
150 g granulated sugar
06 -
2 large eggs
07 -
5 ml vanilla extract
08 -
250 g all-purpose flour
09 -
10 g baking powder
10 -
1 g salt
11 -
120 ml whole milk
# Steps:
01 -
In a mixing bowl, toss sliced strawberries and chopped rhubarb with 50 g of sugar. Let the mixture macerate for 10 minutes until the fruit releases juices.
02 -
In a large bowl, beat softened unsalted butter with remaining 150 g sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
03 -
In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
04 -
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry mixture. Mix until just combined; do not overmix.
05 -
Gently fold the macerated fruit and juices into the cake batter until evenly distributed.
06 -
Pour batter into a greased 23 cm round cake pan. Bake in a preheated oven at 175°C for 40–45 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
07 -
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
# Additional Notes:
01 -
For maximum flavor, use ripe, in-season strawberries and rhubarb. Do not overmix the batter to maintain a tender crumb.