Description
A bright, homey dessert featuring tart rhubarb and sweet strawberries caramelized beneath a tender, buttery cake.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 large eggs
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a saucepan, melt the butter and brown sugar together over medium heat. Stir in the strawberries and rhubarb, and cook for 3-4 minutes until the rhubarb is tender. Pour the mixture into the prepared cake pan.
- In a bowl, mix together the flour, granulated sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, and vanilla. Combine the wet and dry ingredients, mixing until just blended.
- Pour the batter over the fruit mixture in the cake pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.
Notes
Use ripe strawberries and firm rhubarb for best results. Don’t overcook the fruit, and mix the batter just until combined.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American