Ingredients
- 2 cups fresh strawberries, diced
- 2 cups fresh rhubarb, chopped
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing and flouring it.
- Combine the flour, baking powder, and salt in a mixing bowl.
- Mix the butter and sugar together until light and fluffy.
- Add the eggs one at a time and stir in the vanilla extract.
- Incorporate the dry ingredients gradually, alternating with the milk.
- Fold in the strawberries and rhubarb until evenly distributed.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For best results, use room temperature ingredients and be careful not to overmix the batter to ensure a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian