Photo By Lilly and Audrey, The Twin Chefs
Rhubarb is very colorful and in season and works beautifully in this tea cake. This recipe is slightly sweet and buttery and can be served for brunch or a light dessert.
- 2 cups sliced strawberries, divided
- 1 1/2 cups rhubarb sliced 1/4 inch thick
- 1/2 cup flour, plus for dusting pan
- 1/2 teaspoon baking powder
- 4 tablespoons butter, plus for greasing pan
- 1 cup sugar, divided
- 2 large eggs
Preheat oven to 350°, butter and flour a 10 inch spring-form pan. Wash and slice rhubarb 1/4 inch thick and set aside, hull and slice strawberries to 1/4 inch thick, then combine rhubarb, 1 cup of the strawberries, and 1/4 cup sugar in a bowl, allow to sit stirring occasionally until sugar dissolves, about 1 hour. Rhubarb will release its juices.
In a stand mixer, cream the butter, add 3/4 cup sugar, add eggs one at a time while mixing. Add vanilla and mix to combine. Add dry ingredients to wet mixture, (flour and baking powder) mix to combine. Spread batter evenly into the prepared spring-form pan.
Drain the rhubarb strawberry mixture, gently spoon the fruit mixture evenly over the top of the batter, bake for 50 minutes or until cake is golden and center is set. Remove from the oven and place on a wire rack to cool slightly before removing from pan.
Slice and garnish with remaining sliced strawberries and serve.