Rustic Rhubarb Strawberry Cake
A simple vanilla cake topped with rhubarb and stawberries
Equipment
- 1 stand mixer with paddle attachment or electric whisk
- 1 Large mixing bowl
- 1 Sieve
- 1 Rubber Spatula or Wooden Spoon
- 1 8 inch cake tin
Ingredients
- 110 grams butter room temperature
- 110 grams soft brown sugar
- 1 tsp vanilla paste or extract
- 2 whole eggs
- 130 grams plain flour
- 1 tsp baking powder
- 180 grams rhubarb washed and sliced
- 100 grams strawberries washed and sliced
- 20 grams soft brown sugar
Instructions
- Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the room temperature butter, brown sugar and vanilla. Beat together for 2-3 minutes until pale and creamy using an electric whisk or the paddle attachment in a stand mixer.
- Add in the eggs, one at a time and beat together well until combined.
- Sieve in the flour and baking powder and mix together using a rubber spatula or wooden spoon until no lumps of flour remain.
- Add half of the sliced rhubarb to the cake batter and mix together.
- Transfer the cake batter to a greased and lined 8 inch cake tin. Spread the batter evenly around.
- Scatter the remaining rhubarb and sliced strawberries over the cake batter. Gently press the fruit into the batter. Sprinkle the brown sugar over the fruits.
- Bake for 45-60 minutes until a light golden brown colour has been achieved all over the top of the cake and a skewer inserted into the middle comes out clean.
- Allow to cool before removing from the tin and slicing.
- Store any leftovers in an airtight container or wrap tightly. Store at room temperature for 2 days or in the fridge for 3-4 days. Allow to come to room temperature before serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.