Description
A delightful dessert that balances tart rhubarb and sweet strawberries, enriched with creamy white chocolate for a moist cake.
Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup strawberries, sliced
- 1/2 cup white chocolate, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- In a bowl, combine the chopped rhubarb and sliced strawberries with a tablespoon of granulated sugar. Set aside to macerate.
- Cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Sift together the flour, baking powder, baking soda, and salt. Gradually add this to the creamed mixture, alternating with the milk.
- Gently fold in the macerated rhubarb and strawberries, followed by the melted white chocolate.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Serve warm or at room temperature with whipped cream or vanilla ice cream. Dust with powdered sugar for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg