Description
Sweet strawberries and tart rhubarb come together in this easy, buttery summer cake that is soft, flavorful, and perfect for gatherings.
Ingredients
Scale
- 3 eggs
- 2 cups sugar
- 3/4 cup butter softened
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups strawberries chopped
- 1 cup rhubarb chopped
Instructions
- Preheat oven to 350 degrees and grease a 9×13 pan
- Beat eggs and sugar for 5 to 7 minutes until thick and light
- Add butter and vanilla and mix for 2 minutes
- Stir in flour until just combined
- Fold in strawberries and rhubarb
- Spread batter evenly in pan
- Bake for 40 to 50 minutes until lightly golden and set
- Cool completely before slicing
Notes
- Beat eggs fully for proper structure
- Dry strawberries well before adding
- Use fresh rhubarb for best texture
- Do not overmix after adding flour
- Prep Time: 12 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 242
- Sugar: 25
- Sodium: 88
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 37
- Fiber: 1
- Protein: 3
- Cholesterol: 54