Ingredients
12
12 servings
- •3 cups diced fresh rhubarb
- •2 cups diced fresh strawberries
- •½ cup white sugar, divided
- •1 ½ cups all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •1 pinch salt
- •⅔ cup white sugar
- •⅔ cup butter, at room temperature
- •1 large egg
- •½ teaspoon almond extract
- •1 cup sour cream
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix rhubarb, strawberries, and 1/4 cup sugar in a bowl; spread fruit mixture into prepared baking dish and sprinkle remaining 1/4 cup sugar on top.
- Sift flour, baking powder, baking soda, and salt together in a bowl. Beat 2/3 cup sugar and butter with an electric mixer set on medium speed in a large bowl until fluffy, 4 to 5 minutes. Beat egg and almond extract into butter mixture until incorporated, about 3 minutes more. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick.
- Spoon batter evenly over rhubarb mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutritional Facts
Per 12 servings
- Calories: 286
- Carbohydrate: 36g
- Fat: 15g
- Fiber: 2g
- Protein: 3g
- Sugar: 21g
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