Strawberry-Rhubarb Cobbler Cake

Name: Strawberry-Rhubarb Cobbler Cake
Ingredients: 1/2 cup butter, at room temperature; 1 1/2 cup sugar; 4 large eggs; 1 tsp. vanilla; 2 cups all-purpose flour; 2 tsp. baking powder; pinch salt; 2 cups halved or quartered strawberries (depending on their size); 2-3 cups chopped rhubarb (about 2-3 stalks); 1/3-1/2 cup sugar

AuthorJulie

Yields1 Serving

1/2 cup butter, at room temperature

1 1/2 cup sugar

4 large eggs

1 tsp. vanilla

2 cups all-purpose flour

2 tsp. baking powder

pinch salt

2 cups halved or quartered strawberries (depending on their size)

2-3 cups chopped rhubarb (about 2-3 stalks)

1/3-1/2 cup sugar

Preheat the oven to 350F.

In a large bowl, beat together the butter and sugar until well combined and starting to get fluffly. Add the eggs one at a time, beating after each, then beat in the vanilla.

Add the flour, baking powder and salt and stir by hand or beat on low speed just until combined; the batter will be thick. Spread into a 9"x13" pan that has been sprayed with nonstick spray, and scatter the fruit over top. Sprinkle with sugar and bake for 45-50 minutes, until the cake is golden and the cakey parts springy to the touch.

Categorycake, dessert

Ingredients