This cake was originally designed to be an upside-down strawberry-rhubarb cake. I envisioned a gorgeous, glossy pink-and-ruby top, but I turned over the cake to find a shaggy-edged, brown-ish mess. Usually, I don’t discriminate blog recipes based on appearance, but this cake was not cute. Not cute at all.
It was, however, a remarkably tasty cake. I relished a slice, took Cookie on a walk and carried on with my evening. Eventually, the idea to top the cake with roasted strawberries and rhubarb (baked in the oven at the same time as the cake) popped into my head, and here we are! Cake success. I’m not going to make it home to celebrate Mother’s Day with my mom this year, but if I could, I’d bake her this cake. It’s about as easy as cakes get (no mixer required), it’s gluten free (possibly paleo as well, I’m not sure) and just a beauty overall. Happy Mother’s Day to all the mamas out there! You make the world go around.
Microplane zester Measuring spoons ▸ For more of my favorite cooking tools, shop my kitchen essentials!
*Update January 2018: The recipe originally specified 3 eggs. I’ve learned through trial and error that this cake rises more uniformly across the middle and slices better when made with 4 eggs, so I’ve adjusted the recipe accordingly.
