Strawberry Rhubarb Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender cake studded with fresh or frozen strawberries and tangy rhubarb, topped with a simple sugar glaze. Not overly sweet, it's pleasant for breakfast or as a light dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup strawberries (Fresh strawberries recommended)
- 3 cups rhubarb (fresh or frozen, chopped into 1/2-inch pieces)
- 3/4 cup butter (at room temperature)
- 3/4 cup + 2 Tablespoons white granulated sugar
- 3 large eggs
- 2 1/4 cups all-purpose flour (spooned and levelled)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup vanilla yogurt (or plain yogurt + 1/2 tsp vanilla extract)
- 1 Tablespoon white granulated sugar
- icing/confectioners' sugar (for dusting)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 150mg
- Total sugar
- 30g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 238mg
- Calcium
- 72mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 150MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.