We have rhubarb and strawberries galore in our backyard garden right now.
So, I decided to make this very easy cake for my boys to welcome them home from Cub Scout camp.
*Note: My husband took my camera with them to camp, which is why the photos here are a little — ish.
What You Need:
For the Cake:
1 box white cake mix
1 cup milk
1-2 cups chopped strawberries
1-2 cups chopped rhubarb
For the Frosting:
1/2 cup (4 oz.) cream cheese (at room temperature)
1 cup heavy whipping cream (very cold)
1/4-1/2 cup powdered sugar
Make The Cake:
Preheat oven to 350-degrees.
Prepare 9×13 cake pan with parchment paper or Pan Goop.
Remove 1 cup of cake mix – stir together with the chopped strawberries and rhubarb. Set aside.
(This keeps the strawberries from making the entire cake pink. It also helps to keep the fruit from all settling to the bottom of the cake batter.)
* Note: I recommend no more than three cups of fruit total, or the cake can get mushy.
Combine the eggs and milk in the bowl of a mixer. Mix until frothy.
Add remaining cake mix, mix on low for 30 seconds. Wipe down the bowl. Mix on medium for one minute.
Fold in chopped fruit.
Pour into greased 9×13 pan.
Bake in 350-degree oven for 25-28 minutes, or until toothpick inserted in the center comes out clean.
While the cake cools, make the frosting.
Cream together the cream cheese and powdered sugar until light and fluffy. (This is about 3 minutes on medium speed in my stand mixer.)
Slowly pour in the whipping cream while the mixer runs on medium, allowing the cream to incorporate so you don’t get lumps.
When all of the cream is added, turn the mixer up to high and whip until stiff peaks form
Spread or pipe over the top of the cooled cake. (I used a tip #1M to do these stars.)