The Pioneer Woman Tasty Kitchen
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Strawberry Rhubarb Cardamom Cake

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Prep:

Cook:

Level: Easy

System:

8

Description

Simple, easy and full of bright rhubarb and berry flavors.

Ingredients

  • 6 Tablespoons Unsalted Butter
  • 1 cup Sugar
  • 1 whole Large Egg
  • ½ cups Milk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cardamom, Freshly Ground
  • ¼ cups All-purpose Flour
  • ¼ cups Almond Meal
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • ¾ pounds Strawberries, Fresh, Sliced
  • ¼ pounds Rhubarb, Fresh, Sliced
  • 2 Tablespoons Sugar

Preparation

Preheat oven to 350 F. Grease and flour a 10-inch pie or quiche pan with a removable bottom. Cooking spray with flour works particularly well, if you prefer. Set the pan aside.

Cream the butter and sugar together in the bowl of a mixer. Add the egg, milk, vanilla extract and cardamom. Combine thoroughly.

Sift the dry ingredients (flour through salt) together in a separate bowl. Add the dry ingredients into the wet ingredients slowly until fully incorporated. Spread the batter into the prepared pan and place the pan on a parchment paper-lined baking sheet.

Pile the strawberries and rhubarb on top of the batter. Sprinkle with the additional 2 tablespoons of granulated sugar and bake for 45-50 minutes until golden brown and tests done.

Remove it from the oven and set the pan on a rack. Let it cool completely before serving.

Recipe adapted from Martha Stewart.

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