Strawberry Rhubarb Cake
Moist, tangy-sweet strawberry rhubarb cake baked in a 9×13″ pan with a tender crumb and optional vanilla glaze.
Print Pin Servings: 12 Slices
Calories: 446kcal
Cost: $12 (approx.)
Equipment
- 1 9x13 inch baking pan Greased
- 1 Electric or stand mixer Paddle attachment preferred
- 2–3 Mixing bowls Large
- 1 set Measuring cups/spoons
- 1 Rubber spatula For folding
- 1 Wire cooling rack
- 1 Sharp knife For chopping fruit
Ingredients
- 3 cups Strawberries, chopped ~450 g
- 2 cups Rhubarb, diced ~300 g
- 1 tablespoon All-purpose flour Toss with fruit
- 2½ cups All-purpose flour Batter
- 1 cup Granulated sugar
- ½ cup Brown sugar, packed
- 1 cup Unsalted butter, softened 226 g
- 3 large Eggs Room temp
- 2 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Sour cream 240 g
- ½ cup Milk 120 ml
- 1 tablespoon Lemon zest Finely grated
- 1 teaspoon Ground cinnamon Optional but nice
- 1 cup Powdered sugar Optional glaze
- 2–3 tablespoon Milk For glaze (optional)
Instructions
- Heat oven to 350°F (175°C); grease a 9×13″ pan.
- Chop strawberries; dice rhubarb; toss with 1 tablespoon flour.
- Beat butter + granulated & brown sugars until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- In a bowl, whisk flour, baking powder, salt, cinnamon, lemon zest.
- Mix in dry ingredients alternating with sour cream and milk.
- Gently fold in prepared fruit.
- Spread in pan; bake 45–50 mins until toothpick tests clean.
- Cool in pan on rack 60 mins.
- Whisk powdered sugar + 2–3 tablespoon milk; drizzle (optional).
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 140g | Calories: 446kcal | Carbohydrates: 61g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.6g | Cholesterol: 96mg | Sodium: 220mg | Potassium: 207mg | Fiber: 2g | Sugar: 41g | Vitamin A: 583IU | Vitamin C: 24mg | Calcium: 44mg | Iron: 0.9mg