Barefeet in the Kitchen · by Mary Younkin★ 4.4 (23)
Strawberry Rhubarb Cake
NUTRITION · PER SERVING57M COOK
CAL 12%·PRO 7%
CARBS 36G60% OF CAL
2G FIBER25G SUGAR9G OTHER
FAT 10G38% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple cake balancing sweet strawberries with tart rhubarb. A classic pairing that works beautifully in this straightforward dessert.
dessertamericanbaked good🔥 oven🥧 baking dishgluten freevegetarian
View the full recipe on Barefeet in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 3 eggs
- 2 cups sugar
- 3/4 cup butter (softened)
- 1 teaspoon vanilla
- 2 cups all-purpose flour (see note below for gluten-free alternative)
- 2 cups strawberries, washed and dried as much as possible, chopped very small
- 1 cup rhubarb, thinly sliced and chopped
At a glance
PER SERVING · TIME 57M
CAL 12%·PRO 7%
CARBS 36G60% OF CAL
2G FIBER25G SUGAR9G OTHER
FAT 10G38% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 12m
- Cook
- 45m
- Sodium
- 69mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 123mg
- Calcium
- 22mg
- Iron
- 0.80mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 12M
- SODIUM
- 69MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.