Strawberry Rhubarb Spice Cake

Ready in 60 minutes

Prep 15 minutes

Cook 45 minutes

SERVINGS

METRIC

IMPERIAL

250 ml 1 cup whole wheat flour
75 ml 1 1/2 tsp ground cinnamon
5 ml 1 tsp baking powder
5 ml 1 tsp ground nutmeg
2 ml 1/2 tsp baking soda
2 ml 1/2 tsp ground cloves
1 ml 1/4 tsp sea salt
125 ml 1/2 cup unsalted butter, room temperature
175 ml 3/4 cup brown sugar
4 4 eggs
5 ml 1 tsp vanilla extract
500 ml 2 cups 3-inch (8 cm) pieces rhubarb
250 ml 1 cup hulled and halved strawberries
175 ml 3/4 cup granulated sugar
15 ml 1 tbsp lemon zest
15 ml 1 tbsp lemon juice

Who doesn’t love the classic combination of rhubarb and strawberries? Our simple but delicious spice cake is added to this traditional pairing to create the perfect mix of sweet and sour.

Instructions

Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) square nonstick pan.

In a small bowl, whisk together flour, cinnamon, baking powder, nutmeg, baking soda, cloves and salt.

In a large bowl, using an electric mixer on medium speed, beat butter and brown sugar until creamy, about 2 minutes. Add eggs and vanilla and beat until combined. Slowly beat in dry ingredients until combined and batter is creamy. Set aside.

In a medium bowl, gently stir together rhubarb, strawberries, sugar, lemon zest and lemon juice. Scrape fruit evenly over bottom of prepared pan. Gently spread batter over fruit, covering fruit completely.

Bake for 40 to 45 minutes or until toothpick inserted comes out clean. Cool on wire rack for 10 to 15 minutes. Once cake is cool enough to handle, gently invert onto serving tray. Slice and serve warm.

Nutritional Facts