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Marble cakes have a special place in the hearts of many bakers and dessert lovers. Their striking appearance, characterized by swirls of contrasting colors, makes them visually appealing while delivering a delightful blend of flavors in every slice. Imagine slicing into a moist cake that offers both the tartness of rhubarb and the sweet, juicy essence of raspberries. This Rhubarb Raspberry Marble Cake does just that, providing a delicious twist that is sure to impress at any gathering.

Rhubarb Raspberry Marble Cake: A Delicious Twist Awaits!

Discover the delightful Rhubarb Raspberry Marble Cake, a perfect blend of tart and sweet that will elevate any gathering! This visually stunning dessert features swirls of rhubarb and raspberry, creating a feast for the eyes and palate. Perfect for summer barbecues or cozy afternoon teas, this cake is fun to make and enjoy. Unleash your inner baker and impress your guests with this mouthwatering twist on a classic marble cake. #RhubarbRaspberryCake #BakingFun #DessertIdeas #MarbleCake #SeasonalFlavors
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup buttermilk

1 cup fresh rhubarb, chopped

1 cup fresh raspberries (can substitute with frozen)

2 tablespoons cornstarch

1 teaspoon lemon juice

1 tablespoon powdered sugar (for dusting)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan.

    Prepare the Rhubarb and Raspberries: In a medium bowl, toss the chopped rhubarb and raspberries with the cornstarch and lemon juice. Set aside to marinate while you prepare the cake batter.

      Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

        Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy. This should take about 3-4 minutes.

          Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

            Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined. Do not overmix.

              Marble the Cake: Pour half of the cake batter into the prepared loaf pan. Then, carefully layer half of the rhubarb and raspberry mixture on top. Pour the remaining batter over it, and finally add the rest of the fruit mixture, swirling with a knife or spatula to create a marble effect.

                Bake the Cake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

                    Serve: Once cooled, dust the top of the cake with powdered sugar before slicing. Enjoy a delicious slice of rhubarb raspberry marble cake with your favorite cup of tea or coffee!

                      Prep Time: 20 minutes | Total Time: 1 hour 10 minutes | Servings: 10 slices