Description
A delightful cake blending tart rhubarb and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 1 cup rhubarb, chopped
- 1 cup raspberries, fresh or frozen
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing and flouring it.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the butter mixture, alternating with the milk, starting and finishing with the dry ingredients. Mix until just combined.
- Fold in the chopped rhubarb and raspberries gently to ensure even distribution.
- Pour half the batter into the prepared pan, then layer with the remaining batter. Use a knife to swirl through for a marbled effect.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Serve with powdered sugar on top, or pair with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg