Strawberry Rhubarb Cornmeal Sheet Cake

Strawberry rhubarb sheet cake in white baking dish.

4.75 from 4 votes

Strawberry Rhubarb Cornmeal Sheet Cake

This sheet cake is easy and it perfectly pairs the strawberry and rhubarb with a sweetened cornmeal batter for plenty of texture. A great crowd pleaser for Summer gatherings

Prep Time30

Cook Time45

Course: Dessert, snacks

Cuisine: American

Meat & Poultry: fruit, sheet cake

Servings:

Calories: 119kcal

Author: Dorothy Stainbrook

Equipment

Stand mixer
bowls and measuring cups
sharp knife
baking dish 9 x 13

Ingredients

8 ounces strawberries
4 ounces rhubarb
2 Tablespoons sugar
1 cup sugar
½ cup cornmeal I used fine grain, but coarse is OK
1 ½ cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup sour cream
3 eggs
2 egg yolks
1 large lemon 2 teaspoons zest and 3 tablespoons juice
1 teaspoon vanilla
½ teaspoon almond extract
¾ cup oil I used olive oil

Instructions

Preheat oven to 350℉.
Thinly slice strawberries and chop rhubarb into small pieces, maybe 1/4 inch. Add strawberries and rhubarb to a medium sized bowl and sprinkle with 2 tablespoons sugar
8 ounces strawberries, 4 ounces rhubarb, 2 Tablespoons sugar
In medium bowl, whisk together 1 cup sugar, cornmeal, flour, baking soda, baking powder and salt
1 cup sugar, 1/2 cup cornmeal, 1 1/2 cups all purpose flour, 1/2 teaspoon baking powder
In a large bowl, thoroughly whisk together sour cream, eggs, yolks, lemon juice and zest, vanilla and almond extract
1/2 cup sour cream, 3 eggs, 2 egg yolks, 1 large lemon , 1 teaspoon vanilla, 1/2 teaspoon almond extract
Add dry ingredients to the wet ingredients and gently stir until everything is combined.
Slowly add oil into the batter, mixing with a spatula until all oil is combined.
3/4 cup oil
Pour batter into prepared baking dish (i.e., coated with cooking spray or greased with butter) and arrange strawberries and rhubarb on top of the batter (it's OK if they sink down a bit).
Bake at 350℉ for 45 minutes, or until outside edges start to turn golden brown. Remove and let cool before slicing
Serve plain or with whipped cream (see notes for whipped cream directions)

Notes

Directions for whipped cream:

In a stand mixer, add 1 cup heavy cream, 1/2 teaspoon vanilla, 1/2 teaspoon almond extract and 1 tablespoon powdered sugar.

Beat until soft peaks are formed. See these photos to distinguish soft peaks from stiff peaks.

Nutrition