Nana’s Strawberry Rhubarb Cake Recipe

If you’re looking for a dessert that perfectly captures the vibrant and tangy flavors of late spring, look no further than Nana’s Strawberry Rhubarb Cake Recipe. This cake is such a heartfelt blend of sweet, tart, and buttery goodness that it feels like a warm hug from Nana herself. With fresh strawberries and rhubarb baked right into a tender, moist cake and topped with a delightful crumbly streusel, every bite is a celebration of homey comfort and seasonal bounty. Whether you’re new to rhubarb or have adored it for years, this recipe offers a beautifully balanced treat that’s as inviting as it is delicious.

Ingredients You’ll Need

The magic of Nana’s Strawberry Rhubarb Cake Recipe comes from simple, pantry-friendly ingredients that work together to create a cake bursting with flavor and wonderful texture. Each component plays an important role — from the tang of the rhubarb to the creamy softness lent by the buttermilk, every ingredient is essential for that perfect balance.

• 2 cups all-purpose flour: The base that gives structure and tenderness.
• 1 tsp baking powder: Helps the cake rise to a light and airy texture.
• ½ tsp baking soda: Works with the buttermilk to ensure even leavening.
• ½ tsp salt: Balances sweetness and enhances all the flavors.
• 1 cup unsalted butter, softened: Provides richness and moisture throughout the cake.
• 1 cup granulated sugar: Sweetens and helps create that luscious crumb.
• 2 large eggs: Bind everything together and add to the cake’s tender crumb.
• 1 tsp vanilla extract: Adds warmth and depth to the cake’s flavor profile.
• 1 cup buttermilk (or milk with 1 tbsp lemon juice): Adds subtle tanginess and keeps the cake moist.
• 2 cups fresh strawberries, hulled and sliced: Juicy sweetness to complement the rhubarb’s tartness.
• 2 cups rhubarb, chopped: The star tangy ingredient that brightens every bite.
• ½ cup granulated sugar (for fruit): Sweetens the strawberry-rhubarb topping just right.
• 1 tbsp cornstarch (optional): Helps thicken the fruit topping so it isn’t too runny.
• 1/3 cup granulated sugar (for streusel): Adds sweet crunch to the topping.
• 1/3 cup all-purpose flour (for streusel): Combines with the butter and sugar to form crumbs.
• 3 tbsp unsalted butter, cold and cut into small pieces: Makes the streusel topping beautifully crumble and crisp.

How to Make Nana’s Strawberry Rhubarb Cake Recipe

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan well to ensure the cake doesn’t stick. This first step sets the stage for the cake to cook evenly and develop a tender crust.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step is crucial for incorporating the leavening agents evenly so your cake rises perfectly light and fluffy.

Step 3: Cream Butter and Sugar

Beat the softened butter and 1 cup of granulated sugar in a large bowl until the mixture is light and fluffy. This process traps air into the batter, giving your cake that wonderful texture. Then add the eggs one at a time, beating well after each, followed by the vanilla extract for aromatic depth.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined to avoid overworking the batter — this keeps the cake tender and moist.

Step 5: Pour Batter into Pan

Spread the batter evenly in the greased baking pan. Make sure it’s level so the cake bakes consistently across the surface.

Step 6: Make the Fruit Topping

In a separate bowl, mix together the sliced strawberries, chopped rhubarb, ½ cup sugar, and optional cornstarch to create a luscious, slightly thickened fruit layer. Spoon this mixture gently over the cake batter in the pan.

Step 7: Create the Streusel Topping (Optional)

For an irresistible crunchy finish, whisk together 1/3 cup sugar and 1/3 cup flour in a small bowl. Cut in the cold butter pieces with a pastry cutter or your fingers until crumbly. Sprinkle this streusel evenly over the fruit topping for a classic crunch.

Step 8: Bake

Bake the assembled cake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to fill with an enchanting aroma that will make waiting all the more worth it.

Step 9: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before slicing. Serve it warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for an extra indulgent touch.

How to Serve Nana’s Strawberry Rhubarb Cake Recipe

Garnishes

A light dusting of powdered sugar or a sprinkle of freshly chopped mint leaves can brighten the presentation and add a subtle fresh note that balances the sweetness and tartness beautifully.

Side Dishes

Pair this cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for classic comfort. For a lighter option, serve with a simple green salad tossed in a mild vinaigrette to cleanse the palate between bites.

Creative Ways to Present

Try serving slices in pretty dessert plates with a drizzle of homemade berry coulis or a spoonful of mascarpone cheese. For a picnic or party, cut the cake into squares and offer mini skewers topped with fresh strawberries for a charming finger-food twist.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or store in an airtight container. It keeps well at room temperature for a day or two, or refrigerated for up to 4 days, preserving that delightful moist texture.

Freezing

If you want to save some for later, freeze the cooled cake wrapped securely in plastic wrap and foil. Frozen, it stays good for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

Warm slices gently in the microwave for 15-20 seconds or in a low oven (about 300°F) for 10 minutes for that fresh-baked sensation, especially lovely when topped with cream or ice cream.

FAQs

Can I use frozen strawberries and rhubarb?

Absolutely! Just thaw and drain excess liquid before mixing to avoid a soggy cake.

What can I use instead of buttermilk?

Milk mixed with 1 tablespoon of lemon juice or white vinegar per cup works perfectly to mimic buttermilk’s acidity.

Do I have to make the streusel topping?

The streusel is optional but highly recommended for the texture contrast. You can skip it if you prefer a simpler cake.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached.

Can I make this cake gluten-free?

Yes, replacing the flour with a 1-to-1 gluten-free baking flour blend should work, but results may vary slightly in texture.

Final Thoughts

Nana’s Strawberry Rhubarb Cake Recipe is more than just a dessert — it’s a joyful experience that brings together fresh flavors, straightforward ingredients, and simple baking techniques to create something truly special. Whether you’re making it for a family gathering, a cozy afternoon with friends, or a treat just for yourself, this cake is bound to become a cherished favorite. Give it a try and watch how it fills your kitchen and heart with pure delight.

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