Strawberry Rhubarb Ring
A delightful ring-shaped dessert featuring sweet strawberries and tart rhubarb, baked into a tender, flavorful cake perfect for brunch, dessert, or teatime gatherings.
Ingredients
Instructions
- Preheat oven to 400°F.
- Grease an 8-cup Bundt pan or ring mold; set aside.
- In a medium bowl, combine brown sugar, vegetable oil, egg, and vanilla.
- Stir in flour, baking soda, baking powder, and salt until the dough is completely blended.
- Lightly fold in the sliced rhubarb and strawberries.
- Pour the batter into the greased pan.
- Bake for 25 minutes or until the center tests done.
Tips & Substitutions
For best results, use fresh rhubarb and strawberries to enhance flavor and texture. If fresh rhubarb is unavailable, frozen rhubarb works as a substitute, but ensure it is thoroughly thawed and drained. You can also replace vegetable oil with melted coconut oil for a hint of tropical flavor. Remember to check the cake a few minutes before the suggested baking time to avoid overbaking.
Serving Suggestions
This delightful ring can be served as a dessert or a sweet breakfast treat. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For brunch, consider serving alongside a refreshing Frozen Dessert Salad or pairing with coffee. Garnishing with fresh mint leaves adds a nice touch.
Storage & Reheating
Store any leftover Strawberry Rhubarb Ring in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Rhubarb Ring contains roughly 286 calories, with 2g protein, 27g carbohydrates, and 18g fat. It is an excellent source of vitamin A (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1986mg per serving (86% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries or rhubarb in this recipe?
Yes, you can use frozen strawberries or rhubarb as substitutes. Just ensure the fruits are thawed and well-drained before mixing them into the batter to prevent excess moisture, which could affect the cake's texture.
What can I do if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a regular tube pan or a 9x13-inch baking dish. Just adjust the baking time accordingly, checking for doneness with a toothpick, as it may take less time in a shallower dish.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that all other ingredients, especially baking powder and baking soda, are gluten-free. The texture may vary slightly but should still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).