Strawberry Rhubarb Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tender, buttery cake layered with sweet strawberries and tart rhubarb, finished with a sweet crumb topping. This spring dessert is perfect for special occasions like Easter or Mother's Day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- ½ teaspoon cinnamon (optional)
- 1/4 teaspoon fine sea salt
- 6 tablespoons unsalted butter (melted)
- 1 cup chopped rhubarb (½-inch pieces)
- 1 cup chopped fresh strawberries
- 1 tablespoon light brown sugar
- 1 cup all-purpose flour (divided use)
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter (room temperature)
- 1 cup confectioners' sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 47mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 104mg
- Calcium
- 21mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 47MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.