Strawberry Rhubarb Cake

Ingredients

3 eggs

2 cups sugar

3/4 cup butter softened

1 teaspoon vanilla

2 cups all-purpose flour see note below for gluten-free alternative

2 cups strawberries, washed and dried as much as possible, chopped very small

1 cup rhubarb, thinly sliced and chopped

Instructions

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.

Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!