Description
Capture the essence of spring with this old-fashioned Strawberry Rhubarb Cake, known for its rich custard-like texture and sweet-tart fruit filling. A warm milk soak poured over the freshly baked cake ensures a moist, decadent finish that pairs perfectly with a cup of coffee.
Ingredients
- 1 lb fresh rhubarb, sliced
- 1 lb fresh strawberries, diced
- 6 large eggs
- Vegetable oil
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Whole milk
- Butter
- Confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with nonstick spray or butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In a separate smaller bowl, whisk the eggs and vegetable oil together until smooth, then pour into the dry ingredients and stir until just combined.
- Gently fold the diced strawberries and sliced rhubarb into the thick batter using a spatula.
- Spread the batter evenly into the prepared pan and bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- During the last few minutes of baking, combine the milk, butter, and sugar for the soak in a small saucepan over medium heat until melted and dissolved.
- Remove the cake from the oven and immediately poke 25-30 holes across the surface using a skewer.
- Pour the warm milk mixture over the hot cake, then allow it to cool completely before dusting with confectioners’ sugar.
Notes
To ensure the best texture, let the cake sit until it is completely cool; this allows the milk soak to fully penetrate the crumb and create the signature custard-like consistency. If your rhubarb stalks are particularly thick, slice them lengthwise before chopping to ensure the pieces are bite-sized and cook evenly throughout the batter.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American