Mini Rhubarb and Strawberry Cakes Recipe

Ingredients

• 1 cup rhubarb, finely chopped
• 1 cup strawberries, finely chopped
• 1 cup all-purpose flour
• ½ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 cup vegetable oil
• 1 egg, lightly beaten
• ½ cup buttermilk

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix the flour, sugar, baking powder, and baking soda together.
3. In a separate bowl, whisk together the oil, egg, and buttermilk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the rhubarb and strawberries.
6. Grease a mini muffin tin with cooking spray or butter.
7. Spoon the batter into the muffin tins until each is about 2/3 full.
8. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Verdict

These mini rhubarb and strawberry cakes are the perfect snack for anytime. They are moist, fluffy, and bursting with sweet and tangy flavors.

Serving Suggestions

Enjoy the cakes as is or serve them with a dollop of whipped cream or cream cheese frosting. They also pair well with a hot cup of coffee or tea.