Chef's Delight: Rhubarb & Strawberry Cake
- Recipe by Rosie Morgan -
The Pink Haired Pastry Chef
A word from the chef
Make the most of the beginning of rhubarb season with this delicious and easy rhubarb and strawberry cake. It’s a one bowl recipe which means easy clean up and simple to make!
INGREDIENTS
110 grams butter - room temperature
110 grams soft brown sugar
1 tsp vanilla paste or extract
2 whole eggs
130 grams plain flour
1 tsp baking powder
180 grams rhubarb - washed and sliced
100 grams strawberries - washed and sliced
20 grams soft brown sugar
INSTRUCTIONS
Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
In a large mixing bowl, add the room temperature butter, brown sugar and vanilla.
Beat together for two to three minutes until pale and creamy using an electric whisk or the paddle attachment in a stand mixer.
Add in the eggs, one at a time and beat together well until combined.
Sieve in the flour and baking powder and mix together using a rubber spatula or wooden spoon until no lumps of flour remain.
Add half of the sliced rhubarb to the cake batter and mix together.
Transfer the cake batter to a greased and lined 8 inch cake tin. Spread the batter evenly around.
Scatter the remaining rhubarb and sliced strawberries over the cake batter. Gently press the fruit into the batter.
Sprinkle the brown sugar over the fruits.
Bake for 45-60 minutes until a light golden-brown colour has been achieved all over the top of the cake and a skewer inserted into the middle comes out clean.
Allow to cool before removing from the tin and slicing.
Store any leftovers in an airtight container or wrap tightly. Store at room temperature for 2 days or in the fridge for 3-4 days.
Allow to come to room temperature before serving.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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