Description
Sweet strawberries and tart rhubarb come together in this moist glazed cake, creating a soft texture with a perfect balance of flavors for a simple spring dessert.
Ingredients
Scale
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 2 cups all-purpose flour
- 4 tablespoons all-purpose flour (divided)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, room temperature
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 3 tablespoons unsalted butter, softened
- 1/2 cup milk
- 3/4 cup brown sugar
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and prepare an 8×8-inch baking pan with nonstick spray
- Toss strawberries and rhubarb with 1 tablespoon of flour to coat and set aside
- Whisk together flour, baking powder, and salt in a medium bowl
- Cream sugar, butter, and egg until light and smooth
- Add milk and mix until fully combined
- Add dry ingredients and mix just until combined
- Fold in the coated fruit gently
- Spread batter evenly into prepared pan
- Mix brown sugar, flour, and butter to create a crumb topping
- Sprinkle topping over the batter
- Bake for 35 to 40 minutes until a tester comes out with a few crumbs
- Cool slightly in the pan
- Whisk glaze ingredients and drizzle over cooled cake
Notes
- Coating fruit in flour prevents it from sinking to the bottom
- Whisking dry ingredients helps remove lumps
- Gently fold fruit to avoid breaking it apart
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg