Rhubarb and Strawberry Cake
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
8
- Strawberry Rhubarb Topping
- 3 stalks Rhubarb (diced)
- 16 ozs Strawberries (hulled and quartered)
- 1 cup sugar
- 1 box strawberry gelatin
- 10 ozs mini Marshmallow
- Cake
- 1.333 cups all-purpose flour
- 1 tsp Baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter (softened)
- ⅔ cup brown sugar
- 1 large egg
- 1 tsp pure Lemon extract
- ⅔ cup Greek yogurt
- lemon zest (from 1 lemon)
Preparation steps
1.
Preheat oven to 350º F / 175º C. Grease an 8 inch round pan.
2.
Evenly spread prepared strawberries and rhubarb in bottom of pan. Sprinkle sugar and jello powder over the strawberries and rhubarb. Top with all of the marshmallows.
3.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
4.
In a large bowl, with an electric mixer, cream butter and brown sugar on medium speed. Cream until slightly pale and fluffy, about 3 minutes. Scrape down the bowl with a spatula, and add egg and lemon extract. Beat for 1 minute. Slowly add the dry ingredients into the mixture.
5.
Continue to beat on low speed while adding the yogurt and lemon zest. Beat until the batter just begins to come together. Using a spatula, finish mixing the batter until incorporated.
6.
Spoon batter over the fruit and marshmallows evenly. Bake for about 40 minutes, or until a skewer inserted in the center comes out clean.
7.
Let cake rest for 10 minutes before running a knife around the edge of the cake and inverting the cake onto a cake plate. Serve with whipped cream or ice cream.
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