Recipe | Strawberry Rhubarb Cake

It's that time of year again. Here is a recipe for one of my favorite seasonal cakes and a twist of the traditional Strawberry Rhubarb Pie. Truth, however, is that my family will request it also in the dead of winter. A perfect excuse to use some of my carefully frozen strawberries of the season.


Strawberry Rhubarb Cake

6 tablespoons butter, softened
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla
1 pound strawberries, hulled and sliced in half
1 -1 1/2 cup cubed rhubarb (I use 2 medium stalks)

Preheat oven to 350 degrees. Butter a 10-inch pie plate.

Using an electric mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. Add the egg, milk and vanilla and mix until combined.

Gradually add the flour, baking powder, salt and nutmeg and mix until combined. Remove bowl from the electric mixer and gently fold in the rhubarb.

Transfer batter to buttered pie plate and spread evenly. Arrange halved strawberries on top of the cake and sprinkle with an additional 2 tablespoons sugar.

Bake cake for 10 minutes. Reduce oven to 325 degrees and continue baking until the cake is golden brown and firm to the touch -- about another hour. Let cool and cut into wedges.