Strawberry Rhubarb Delight (Print Version)
Buttery cake packed with fruity rhubarb and sweet strawberries. Brings back summer memories in every soft, sun-soaked bite.
# Ingredients:
→ Fruit Blend
01 -
50 g regular sugar
02 -
250 g rhubarb, diced up
03 -
250 g strawberries, fresh and cut
→ Cake Mix
04 -
120 ml whole milk
05 -
1 g salt
06 -
10 g baking powder
07 -
250 g plain flour
08 -
5 ml vanilla extract
09 -
2 big eggs
10 -
150 g regular sugar
11 -
115 g unsalted butter, left out to soften
# Steps:
01 -
After baking, leave in the pan for 10 minutes before popping it out onto a rack. Let it cool all the way, then slice it up.
02 -
Spread your batter into a buttered 23 cm round pan. Put it in a hot oven at 175°C for 40 to 45 minutes. It's done once it looks golden and a toothpick poked in the middle comes out clean.
03 -
Carefully mix your juicy fruit and all its syrup into the batter. Don't overdo it—just get it looking even.
04 -
Add the dry stuff and milk to the butter bowl a bit at a time, switching back and forth—start and finish with the dry mix. Mix until just combined. Stop as soon as it comes together.
05 -
In another bowl, grab your flour, salt, and baking powder. Give them a good toss together with a whisk.
06 -
Throw the rest of the sugar and the butter (already soft) into a big bowl. Mix them up until they're light and airy. Crack in the eggs one by one, mixing each in. Add the vanilla, too.
07 -
Put chopped rhubarb and sliced strawberries in a bowl, add your sugar, and mix 'em up. Let it chill for 10 minutes while the fruit gets syrupy.
# Notes:
01 -
Grab the best strawberries and rhubarb you can find—they should be sweet and in season. Don’t mix the batter too much, or you’ll lose that awesome soft texture.