Description

A rustic, one-bowl sheet cake that celebrates the seasonal pairing of tart rhubarb and sweet strawberries. Finished with a rich milk-butter soak, this poke-style dessert is incredibly moist and perfect for spring gatherings.

Ingredients

3 cups all-purpose flour
2 cups granulated sugar
5 teaspoons baking powder
1 teaspoon kosher salt
2 large eggs, room temperature
1 cup vegetable oil
1 pound strawberries, diced
1 pound rhubarb, sliced
1/2 cup whole milk
1/2 cup unsalted butter
1/2 cup granulated sugar (for the glaze)
Confectioners’ sugar, for dusting

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Instructions

Preheat your oven to 350°F and generously spray a 9×13-inch baking dish with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt until well combined.
In a separate small bowl, whisk together the room-temperature eggs and vegetable oil until they are slightly emulsified.
Pour the egg and oil mixture into the flour mixture and stir until just combined; the batter will be thick.
Gently fold in the diced strawberries and sliced rhubarb until they are evenly distributed throughout the batter.
Pour the batter into the prepared baking dish, smooth the top, and bake for 55-60 minutes.
During the last few minutes of baking, combine the milk, butter, and sugar for the glaze in a small saucepan over medium heat, stirring until melted.
Remove the cake from the oven, poke 25-30 holes into the surface with a skewer, and pour the warm milk mixture over the hot cake.
Let the cake cool completely before dusting with confectioners’ sugar.

Notes

For the best results, ensure your rhubarb is sliced thinly so it softens properly during the bake. Allowing the cake to cool completely is essential, as this gives the milk glaze time to fully absorb into the sponge for that signature custard-like texture.

Prep Time: 15 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American