If you’re searching for a dessert that feels like a warm hug from Nana herself, look no further than Nana’s Strawberry Rhubarb Cake Recipe. This cake perfectly balances the tartness of rhubarb with the sweet juiciness of strawberries, all nestled within a tender, buttery crumb. Each bite brings a wonderful contrast of textures and flavors that will transport you straight to sunny afternoons in Nana’s kitchen, filled with laughter and that unmistakable aroma of home-baked goodness. Whether you’re a longtime fan or a newcomer, this recipe is destined to become a cherished classic in your collection.
Ingredients You’ll Need
This cake calls for simple, wholesome ingredients that come together beautifully to create an irresistible dessert. Each component plays a vital role, from the fluffy cake base to the vibrant fruit topping and the optional crumbly streusel that adds a lovely textural finish.
- 2 cups all-purpose flour: The foundation that ensures a soft, yet sturdy cake crumb.
- 1 tsp baking powder: Provides the essential lift to give the cake its airy texture.
- ½ tsp baking soda: Enhances the rise and works with the buttermilk for tenderness.
- ½ tsp salt: Balances the sweetness and amplifies flavors.
- 1 cup unsalted butter, softened: Adds richness and moisture throughout the cake.
- 1 cup granulated sugar: Sweetens the cake and works to create that tender crumb.
- 2 large eggs: Bind the ingredients together and add structure.
- 1 tsp vanilla extract: Brings depth and a fragrant warmth to the batter.
- 1 cup buttermilk: Offers a subtle tang and keeps the cake soft; you can substitute with milk and a splash of lemon juice if needed.
- 2 cups fresh strawberries, hulled and sliced: Juicy bursts of sweetness that complement the rhubarb.
- 2 cups rhubarb, chopped: Provides the essential tart contrast that makes this cake so special.
- ½ cup granulated sugar: Sweetens the fruit topping to balance the rhubarb’s tartness.
- 1 tbsp cornstarch (optional): Helps thicken the fruit topping for a luscious consistency.
- ⅓ cup granulated sugar: For the crumbly streusel topping that adds an irresistible crunch.
- ⅓ cup all-purpose flour: Combines with sugar and butter for that classic streusel texture.
- 3 tbsp unsalted butter, cold and cut into small pieces: The secret to creating a tender, crumbly streusel topping.
How to Make Nana’s Strawberry Rhubarb Cake Recipe
Step 1: Prepare Your Pan
Start off by preheating your oven to 350°F (175°C). While it warms up, grease a 9×13-inch baking pan thoroughly. Preparing your pan carefully helps the cake bake evenly and ensures a smooth release when it’s time to serve.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step not only ensures even distribution of the leavening agents but also allows the salt to enhance the overall flavor in every bite.
Step 3: Cream Butter and Sugar
Grab a large bowl and beat the softened butter with the granulated sugar until the mixture becomes light and fluffy—this is the key to a wonderfully tender cake. Next, beat in the eggs one at a time to incorporate air, which contributes to the cake’s soft texture. Finish by stirring in the vanilla extract for that lovely aromatic touch.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry. Mix just until everything comes together to avoid overworking the batter, which can make the cake dense instead of light and cakey.
Step 5: Transfer Batter to Pan
Pour the smooth batter into your greased pan and gently spread it out evenly with a spatula. This even layer ensures a consistent crumb and helps the fruit topping sit perfectly atop the cake.
Step 6: Add the Fruit Topping
In a separate bowl, toss the sliced strawberries and chopped rhubarb with the sugar and cornstarch (if you want a thicker topping). Spoon this vibrant mixture over the cake batter, spreading it evenly so every slice will have those juicy fruit pockets we all crave.
Step 7: Sprinkle on the Streusel (Optional)
For an added touch of texture and sweetness, mix the sugar, flour, and cold butter into a crumbly streusel topping. Use a pastry cutter or your fingers to work the butter through. Scatter this over the fruit for a beautifully golden, crunchy finish once baked.
Step 8: Bake to Perfection
Bake the cake in the preheated oven for 45 to 50 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. That golden top with bubbling fruit underneath is an inviting sign that Nana’s special recipe is almost ready to enjoy.
Step 9: Let It Cool Before Serving
Allow the cake to cool in the pan for about 10 minutes. Serving it warm or at room temperature works beautifully, and a dollop of whipped cream or vanilla ice cream on top will make every bite feel like a celebration.
How to Serve Nana’s Strawberry Rhubarb Cake Recipe
Garnishes
Simple garnishes can turn this homey cake into something truly special. Fresh mint leaves or a light dusting of powdered sugar add a pretty touch. For extra indulgence, a swirl of whipped cream or a scoop of vanilla ice cream complements the warm fruit and buttery cake perfectly.
Side Dishes
This cake steals the show on its own, but pairing it with a cup of rich coffee or a fragrant cup of tea elevates the experience. For brunch or afternoon tea, a bowl of fresh berries on the side keeps the fruity theme going and adds a refreshing contrast.
Creative Ways to Present
Try serving Nana’s Strawberry Rhubarb Cake Recipe in charming individual ramekins for a personalized touch, or slice it into squares and stack them with layers of mascarpone cheese and berries for a playful take on trifle. Presentation is all about making the shared experience feel extra inviting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare, trust me), cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps the cake moist and preserves the fresh fruit topping’s flavor.
Freezing
Nana’s Strawberry Rhubarb Cake Recipe freezes well! Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge for a quick, delightful treat on demand.
Reheating
Warm a slice gently in the microwave for 15 to 20 seconds or in a low oven (around 300°F/150°C) for about 10 minutes to bring back that freshly baked feeling. Heating enhances the fruit’s juiciness and refreshes the buttery cake texture beautifully.
FAQs
Can I use frozen strawberries and rhubarb for this recipe?
Absolutely! Just be sure to thaw and drain them well to prevent excess moisture from making the cake soggy. Patting them dry with a paper towel usually does the trick.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and voilà—perfect homemade buttermilk!
Is it necessary to use cornstarch in the fruit topping?
The cornstarch is optional but helpful if you prefer a thicker topping that doesn’t seep into the cake. If you like a looser fruit layer, you can skip it without any problem.
Can I make this cake gluten-free?
To keep things simple, try swapping the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might vary slightly, but the flavors will still be superb!
How long does this cake stay fresh at room temperature?
Because of the fresh fruit topping, it’s best enjoyed within two days if kept covered at room temperature. Beyond that, refrigeration is recommended to maintain freshness.
Final Thoughts
Nana’s Strawberry Rhubarb Cake Recipe is more than just dessert; it’s a slice of nostalgia, a celebration of seasonal fruits, and a comforting treat all in one. Whether you’re baking it for a family gathering or a quiet weekend indulgence, this cake promises to fill your kitchen with warmth and your heart with joy. Give it a try—you’ll understand why Nana’s recipe has garnered so much love over the years.
Print
Nana’s Strawberry Rhubarb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Nana’s Strawberry Rhubarb Cake is a delightful and comforting dessert that perfectly balances the tartness of rhubarb with the sweetness of fresh strawberries. This moist cake features a tender crumb with a luscious fruit topping, finished optionally with a buttery streusel for added texture. Ideal for spring and summer gatherings, it’s easy to make and sure to please a crowd.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or use milk with 1 tbsp lemon juice)
Fruit Topping
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- ½ cup granulated sugar
- 1 tbsp cornstarch (optional, for thicker filling)
Optional Streusel Topping
- ⅓ cup granulated sugar
- ⅓ cup all-purpose flour
- 3 tbsp unsalted butter, cold and cut into small pieces
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prepare for the cake batter.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This helps incorporate air for a tender cake.
- Add eggs and vanilla: Add the two large eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
- Spread batter: Pour the prepared batter evenly into the greased baking pan and smooth the top to ensure even baking.
- Prepare fruit topping: In a separate bowl, mix the sliced strawberries, chopped rhubarb, granulated sugar, and cornstarch if using. This mixture will create a sweet and slightly thickened topping.
- Add fruit topping to batter: Spoon the strawberry and rhubarb mixture evenly over the cake batter layer in the pan.
- Make streusel topping (optional): Combine granulated sugar, all-purpose flour, and cold butter in a small bowl. Use a pastry cutter or fingers to cut the butter into the dry ingredients until you achieve a crumbly texture. Sprinkle this streusel evenly over the fruit topping for added crunch and flavor.
- Bake the cake: Place the pan into the preheated oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted in the center comes out clean, indicating the batter is fully cooked.
- Cool and serve: Allow the cake to cool in the pan for about 10 minutes. Serve warm or at room temperature. Optionally, top with whipped cream or vanilla ice cream for an extra indulgent treat.
Notes
- Using buttermilk adds tenderness and slight tang; if unavailable, use regular milk with a tablespoon of lemon juice or vinegar as a substitute.
- Cornstarch in the fruit topping helps thicken juices to prevent the cake from becoming soggy, but it can be omitted if preferred.
- The streusel topping is optional but adds a delicious crunchy texture and sweetness contrast to the tart fruit.
- Ensure butter is softened for easier creaming but cold for the streusel to create small lumps.
- This cake is best enjoyed within two days but can be refrigerated to extend freshness.
- The cake can also be made in a round 9-inch pan; adjust baking time accordingly.
