Name: Strawberry Rhubarb Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Southern
Ingredients: 1 lb fresh strawberries, hulled and diced; 1 lb rhubarb, sliced into uniform pieces; 2 cups all-purpose flour; 1 cup granulated sugar; 5 teaspoons baking powder; 1 teaspoon kosher salt; 6 large eggs, room temperature; 1 cup vegetable oil; 1/2 cup whole milk; 1/2 cup unsalted butter; 1/2 cup granulated sugar (for the soak); Confectioners’ sugar for dusting

Description

This delightful Southern-style cake combines the tart bite of rhubarb with sweet summer strawberries in a tender vanilla batter. The secret to its incredible moisture is a signature milk and butter soak poured over the warm cake, creating a melt-in-your-mouth texture that is perfect for any occasion.

Ingredients

1 lb fresh strawberries, hulled and diced
1 lb rhubarb, sliced into uniform pieces
2 cups all-purpose flour
1 cup granulated sugar
5 teaspoons baking powder
1 teaspoon kosher salt
6 large eggs, room temperature
1 cup vegetable oil
1/2 cup whole milk
1/2 cup unsalted butter
1/2 cup granulated sugar (for the soak)
Confectioners’ sugar for dusting

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Instructions

Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt until well combined.
In a separate small bowl, stir together the eggs and vegetable oil, then pour into the dry ingredients and mix until just combined.
Gently fold the diced strawberries and rhubarb into the thick batter until evenly distributed.
Pour the batter into the prepared dish, smooth the top, and bake for 55-60 minutes until the top is golden and a toothpick comes out mostly clean.
During the final minutes of baking, combine the milk, butter, and remaining sugar in a saucepan over medium heat until the butter melts and sugar dissolves.
Remove the cake from the oven and immediately poke 25-30 holes across the surface using a skewer.
Slowly pour the warm milk mixture over the hot cake, allow it to cool completely, and finish with a dusting of confectioners’ sugar.

Notes

For the best texture, allow the cake to rest for at least two hours after applying the soak; this ensures the liquid is fully absorbed into the crumb. If you prefer a cleaner slice, refrigerate the cake for an hour before serving, as the cold helps set the fruit and the milky infusion.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: Southern