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Angie’s Easy Rhubarb-Strawberry Cake is a delightful dessert that combines the tartness of rhubarb with the sweetness of strawberries, creating a perfect balance of flavors. This cake is a favorite during the spring and early summer when both rhubarb and strawberries are in season.
History:
The exact origin of this cake is unclear, but it likely emerged as a result of seasonal fruit availability. Rhubarb and strawberries typically ripen around the same time, making them a natural pairing for baking. Over the years, this simple and delicious cake recipe has been passed down through generations, with each cook adding their own twist.
Components:
- 2 cups of fresh rhubarb, chopped
- 2 cups of fresh strawberries, sliced
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Steps to Prepare:
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Preheat your oven to 350Β°F (175Β°C). Grease and flour a 9×13-inch baking dish.
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In a medium-sized mixing bowl, combine the chopped rhubarb and sliced strawberries. Set them aside.
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In another large mixing bowl, cream together the softened butter and sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, and salt.
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Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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Gently fold in the rhubarb and strawberry mixture.
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Pour the batter into the prepared baking dish, spreading it evenly.
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Bake in the preheated oven for approximately 45-50 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for about 15 minutes before serving.
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Serve your delicious Rhubarb-Strawberry Cake warm or at room temperature. Optionally, you can dust it with powdered sugar or serve it with a scoop of vanilla ice cream for an extra treat.
Time Needed:
- Preparation Time: Approximately 20 minutes
- Baking Time: 45-50 minutes
- Cooling Time: 15 minutes
In total, you can expect to spend around 1 hour and 20 minutes to prepare and bake this delightful cake. Enjoy the sweet and tangy flavors of Angie’s Easy Rhubarb-Strawberry Cake! π°ππ
Certainly! Here are the nutrition facts and some health information for Angie’s Easy Rhubarb-Strawberry Cake:
Nutrition Facts (Approximate, per serving):
- Calories: 280-320 calories (depending on serving size)
- Total Fat: 10-12g
- Saturated Fat: 6-7g
- Cholesterol: 45-60mg
- Sodium: 250-300mg
- Total Carbohydrates: 45-50g
- Dietary Fiber: 1-2g
- Sugars: 25-30g
- Protein: 4-5g
Health Information:
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Moderation is Key: While this cake is a delicious treat, it’s important to consume it in moderation due to its sugar and fat content. Enjoy it as an occasional indulgence rather than a daily snack.
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Fruit Benefits: The cake includes rhubarb and strawberries, which provide essential vitamins and antioxidants. Rhubarb is a good source of vitamin K and dietary fiber, while strawberries are rich in vitamin C and antioxidants.
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Portion Control: Pay attention to portion sizes to avoid excessive calorie intake. Smaller slices can help keep calorie consumption in check.
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Balanced Diet: This cake should be part of a balanced diet. Ensure you’re also getting a variety of fruits, vegetables, and other nutrient-rich foods in your daily meals.
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Nutrient Variation: The nutritional content may vary based on specific ingredients and serving sizes. If you have specific dietary concerns or restrictions, consider adjusting the recipe accordingly or consulting a nutritionist.
Remember that the nutritional values provided are approximate and can vary based on factors such as the size of the serving and specific ingredient brands used. Enjoy Angie’s Easy Rhubarb-Strawberry Cake as an occasional treat while maintaining a well-rounded and healthy diet. π°ππ
