Description
This Mediterranean-style Strawberry Rhubarb Cake features a tender oil-based sponge loaded with seasonal fruit and finished with a rich milk syrup soak. The result is a decadent, moist dessert that perfectly balances tart and sweet flavors in every bite.
Ingredients
- 1 lb strawberries, diced
- 1 lb rhubarb, sliced into half-inch moons
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 large eggs
- 1 cup vegetable oil
- 1 cup whole milk
- 1/4 cup butter
- 1/2 cup granulated sugar
- Confectioners’ sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Wash and dry the strawberries and rhubarb, dicing the berries and slicing the rhubarb into half-inch moons.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate vessel, whisk the six eggs and vegetable oil until emulsified and pale yellow.
- Pour the wet mixture into the dry ingredients and mix gently until a thick batter forms.
- Gently fold the strawberries and rhubarb into the batter until evenly distributed.
- Spread the batter into the prepared baking dish and bake for 55–60 minutes until a toothpick comes out with moist crumbs.
- While the cake is finishing, combine the milk, butter, and sugar in a saucepan over medium heat until fully dissolved.
- Remove the hot cake from the oven and immediately pierce it 25–30 times with a skewer, reaching all the way to the bottom.
- Pour the hot milk syrup over the warm cake, let it cool completely, and finish with a dusting of confectioners’ sugar.
Notes
For the most even distribution of the soaking liquid, start pouring at the outer edges of the cake and work your way toward the middle in a spiral motion. Allowing the cake to rest in the refrigerator for several hours after it has cooled will result in a denser, fudgier texture and more developed flavors.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean