This gluten-free strawberry rhubarb cake is perfect for those who want a delicious dessert without gluten. To make this cake, you will need gluten-free flour, sugar, baking powder, salt, butter, eggs, milk, vanilla extract, fresh strawberries, and fresh rhubarb. Preheat your oven to 350°F and grease a 9-inch cake pan. In a large bowl, mix together the gluten-free flour, sugar, baking powder, and salt. In a separate bowl, beat the butter until creamy, then add the eggs one at a time, mixing well after each addition. Add the milk and vanilla extract and mix until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped strawberries and rhubarb. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes before removing it from the pan. Serve warm or at room temperature.
