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
Scale
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
- â…“ cup granulated sugar
- â…“ 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.
