Description
A delightful dessert featuring a tender cake with tangy rhubarb and sweet strawberries, perfect for springtime gatherings.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 1 cup rhubarb, chopped
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.
- Combine the strawberries, rhubarb, lemon juice, and cornstarch in a mixing bowl and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix in the dry ingredients and buttermilk alternately until just combined. Avoid overmixing!
- Pour half of the batter into the greased baking dish, spread the fruit mixture on top, then gently spoon the remaining batter over it.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
Notes
Best served warm with powdered sugar or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg