Welcome to the delightful world of baking where the sweet aroma of rhubarb-strawberry cake wafts through the air, making us feel like culinary wizards! If you’re ready to don your apron and conjure up a scrumptious treat that even the pickiest of eaters will adore, then you’re in for a real treat!
Rhubarb-Strawberry Cake with Orange Peel
First off, let’s set the stage with a visual treat. Behold our scrumptious creation:
Now that we have your taste buds tingling, let’s jump right into what you’ll need to whip up this culinary delight:
Ingredients:
- 1 ½ cups chopped rhubarb
- 1 ½ cups sliced strawberries
- 1 cup granulated sugar (or as sweet as your heart desires)
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened (the good stuff)
- 2 large eggs
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract (get the best you can find!)
- Zest from one sweet orange (because we’re fancy like that)
- Pinch of salt (to keep those flavors in check)
- Powdered sugar for dusting (optional, but let’s be real, how can you resist?)
Now that we’ve got our ingredients lined up like eager recruits, let’s get down to the heart of the matter — the instructions!
Instructions:
- Preheat your oven to 350°F (175°C). Get that kitchen heated up and ready to bake!
- In a bowl, mix the chopped rhubarb, sliced strawberries, and ½ cup of sugar. Let this delightful medley sit while we play mixology with the batter.
- In another large bowl, cream together the softened butter and remaining sugar until light and fluffy. It’s like giving the butter a spa day!
- Add the eggs one at a time, then stir in the milk and vanilla extract. Mix until well incorporated.
- Combine the flour, baking powder, orange zest, and salt in a separate bowl. Slowly add this mixture to the wet ingredients, blending until just combined — don’t overdo it! It’s batter, not the Hulk!
- Now fold in the gorgeous rhubarb and strawberry mixture with a gentle hand.
- Pour the batter into a greased and floured cake pan and level it off. Pop it in the preheated oven and bake for about 40-45 minutes, or until a toothpick comes out clean (and not tasting like batter!).
- Allow it to cool, dust with powdered sugar (if you’re feeling extra), and served sliced!
And there you have it! A delightful Rhubarb-Strawberry Cake with a zesty orange kick that’s sure to bring smiles, and maybe a few giggles, to the table. Enjoy your baking adventure!