Strawberry Rhubarb Cinnamon Swirl Cake

Strawberry Rhubarb Cinnamon Swirl Cake is a delightful combination of sweet strawberries, tart rhubarb, and a cinnamon swirl that adds warmth and depth to the flavor. This cake is perfect for any spring or summer gathering and will be a hit with everyone!

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk)
• 1 cup fresh strawberries, chopped
• 1 cup fresh rhubarb, chopped

For the Cinnamon Swirl:

• 1/4 cup brown sugar, packed
• 1 tablespoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, melted

Instructions:

1. Preheat the oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square baking pan.

2. Prepare the cake batter:
   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar:
   In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Alternate adding dry ingredients and buttermilk:
   Gradually add the dry ingredients to the wet ingredients in batches, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.

5. Fold in the fruit:
   Gently fold the chopped strawberries and rhubarb into the batter, making sure they’re evenly distributed.

6. Prepare the cinnamon swirl:
   In a small bowl, mix together the brown sugar, cinnamon, flour, and melted butter until it forms a crumbly mixture.

7. Layer the batter and cinnamon swirl:
   Pour half of the cake batter into the prepared pan and smooth the top. Sprinkle half of the cinnamon swirl mixture over the batter. Add the remaining batter and spread it out evenly. Sprinkle the remaining cinnamon swirl mixture on top.

8. Swirl the cinnamon:
   Using a knife or skewer, gently swirl the cinnamon mixture into the batter to create a marbled effect.

9. Bake the cake:
   Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean (with a few moist crumbs).

10. Cool and serve:
    Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, slice and serve!

Tips:

• Use fresh fruit: Fresh strawberries and rhubarb work best, but you can use frozen if fresh is not available. Just be sure to thaw and drain any excess moisture from the frozen fruit before adding to the batter.
• Add a glaze: For an extra touch of sweetness, drizzle the cake with a simple glaze made from powdered sugar and a little milk or lemon juice.
• Make it ahead: This cake can be made a day ahead and stored at room temperature, covered tightly in plastic wrap, to keep it fresh.

This Strawberry Rhubarb Cinnamon Swirl Cake is a delightful treat with the perfect balance of sweet and tart flavors, paired with a cozy cinnamon swirl. It’s sure to be a crowd favorite! 🍓🍰