Jen’s Strawberry Rhubarb Banana Cake

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Jen's Strawberry Rhubarb Banana Cake

This is a delicious spring time recipe that I joke we could have named Everything But The Kitchen Sink cake. It is extremely moist and pairs well with a cup of coffee while sitting outside enjoying the springtime weather!

Prep Time20 mins

Cook Time40 mins

Course: Dessert

Keyword: banana, cake, rhubarb, springtime recipes, strawberry

Servings: 18 servings

Ingredients

• 1 cup Milk
• 1 Tbsp lemon juice
• 1 tsp vanilla extract
• 1 ½ cups brown sugar
• ⅔ cup vegetable oil
• 1 egg
• 2½ cups all purpose-flour
• 1 tsp salt
• 1 tsp baking soda
• 1½ cups chopped rhubarb
• ⅔ cup chopped strawberries
• 2 ripe bananas

To drop on to top of cake batter

• ½ cup brown sugar
• 2 tbsp melted butter

Frosting/Glaze

• 1¼ cups powdered sugar
• 3 tbsp milk

Instructions

• Preheat oven to 325*
• Spray a 9X13 pan with cooking spray
• Combine 1 cup of milk, vanilla, and lemon juice in a glass bowl and let sit for 10 minutes
• Mix egg, bananas, oil, and 1 ½ brown sugar in a bowl
• In a separate bowl mix flour, salt, and baking soda
• Add strawberries to egg/oil mixture and stir
• Fold dry ingredients in a little at a time, then add
• Add rhubarb
• Pour mixture into sprayed cake pan
• Combine melted butter and 1/2 cup brown sugar, drop spoonfuls onto the top of the cake batter in various locations.
• Bake cake at 325* for 40 minutes or you can put a toothpick in center of cake and it comes out clean.
• Remove cake from oven and let cake cool

Frosting/Glaze

• Mix powder sugar and milk until it makes a thick glaze
• Pour over cool cake
• Cut and serve

Based on my other recipe, you know we love rhubarb and I love spring! What better way to celebrate spring than with another rhubarb recipe? My husband would probably say something about morels, but I say rhubarb!

I "invented" this recipe the other day and it didn't last long at all! I took some to my parents and some to my in-laws and we cleaned up the rest. Oops! No kidding, though, it is that delicious. The girls and I joked that I could have named it Everything But The Kitchen Sink Cake because we decided at the last minute to use some strawberries that were going bad in the fridge. I just cut off the "bad" parts and used the good parts. Another variation of this could be done with raspberries, too.

Go grab some rhubarb from your garden or grab some from the freezer and make this delicious springtime dessert!

From the gravel road,

Jen