Easy Moist Fluffy Strawberry Rhubarb (Printable Version)

# What You'll Need:

→ Dry Ingredients

01 - 200 g all-purpose flour
02 - 1 teaspoon ground cardamom
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon kosher salt

→ Wet Ingredients

05 - 2 large eggs, at room temperature
06 - 170 g granulated sugar
07 - 1 teaspoon vanilla extract
08 - 120 ml buttermilk, at room temperature
09 - 90 g unsalted butter, melted and divided

→ Fruit Topping

10 - 150 g fresh strawberries, hulled and sliced
11 - 120 g rhubarb, trimmed and sliced

→ Finishing

12 - 2 tablespoons confectioners sugar, for dusting

# Step-by-Step Directions:

01 - Preheat the oven to 175°C. Line an 8-inch (20 cm) cast iron skillet with parchment paper and grease with butter.
02 - In a medium bowl, whisk together the flour, ground cardamom, baking powder, and kosher salt.
03 - In a large bowl, beat eggs until foamy. Whisk in granulated sugar and vanilla extract until well blended. Add buttermilk and mix until smooth.
04 - Gradually add half of the dry mixture to the wet ingredients, stirring gently until just combined. Fold in half of the melted butter. Repeat with remaining flour mixture and melted butter, mixing until incorporated.
05 - Pour the batter into the prepared skillet. Evenly distribute sliced strawberries and rhubarb over the surface, gently pressing the fruit into the batter.
06 - Bake for 35–45 minutes, or until the cake is golden brown and a toothpick inserted in the center emerges clean. Transfer the skillet to a cooling rack and let rest for 5 minutes.
07 - Dust the cooled cake with confectioners sugar. Serve warm or at room temperature.

# Helpful Notes:

01 - Allow eggs and buttermilk to reach room temperature before mixing to ensure an even, tender crumb.
02 - Distribute strawberries and rhubarb evenly over the batter for consistent fruitiness in each slice.
03 - A preheated skillet encourages a crisp, golden edge.
04 - Test doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs attached.
05 - Store cooled cake in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap well and freeze for up to 3 months.

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