Rhubarb Raspberry Cake

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh rhubarb, chopped
• 1 cup fresh raspberries, rinsed
• Powdered sugar for dusting
• Optional: whipped cream or homemade cake frosting

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it with butter or lining it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
6. Gently fold in the chopped rhubarb and raspberries.
7. Pour the batter into the prepared baking pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, dust the top with powdered sugar and serve with optional whipped cream or frosting.