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Farmhouse Strawberry Rhubarb Cake Recipe Easy

Farmhouse Rhubarb And Strawberry Cake

Sara Coleman
A rustic, buttery cake that perfectly balances the tart snap of early-season rhubarb with the honey-sweetness of fresh strawberries. This moist farmhouse classic features a golden, sugar-crusted top and a tender crumb.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 312 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened at room temperature
  • 1 cup granulated sugar plus 1 tbsp for sprinkling
  • 1 large egg room temperature
  • 0.5 cup whole milk
  • 1 tsp vanilla extract
  • 1 cup fresh rhubarb sliced into 1/2 inch pieces
  • 1 cup fresh strawberries hulled and halved

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. This cake freezes beautifully; wrap tightly in plastic wrap and foil for up to 3 months. Serve warm with a dollop of whipped cream or a scoop of vanilla bean ice cream.