Description
This Strawberry Rhubarb Pound Cake is a moist, lightly sweetened treat made with fresh fruit, perfect for beginners and ideal for dessert or brunch.
Ingredients
Scale
- 2 sticks butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup fresh rhubarb, diced
- 1 cup fresh strawberries, diced
Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, beat butter and 1 cup of sugar for about 3 minutes until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add flour and mix on low speed until just combined. Do not overmix.
- Gently fold in diced strawberries and rhubarb with a spatula.
- Pour batter into the prepared loaf pan and smooth the top. Sprinkle remaining 2 tablespoons sugar over the top.
- Bake on the middle rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen fruit, thaw and drain well to avoid excess moisture.
- Do not overmix the batter to maintain a tender crumb.
- Make sure butter and eggs are at room temperature for best results.
- For added texture, consider adding chopped nuts like walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 287 kcal
- Sugar: 1 g
- Sodium: 190 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 123 mg