Description
Nana’s Strawberry Rhubarb Cake is a delightful baked dessert combining the sweet and tart flavors of fresh strawberries and rhubarb atop a tender, buttery cake. This comforting treat features a moist buttermilk-infused base, a fresh fruit topping, and an optional crumbly streusel for added texture. Perfect for spring and summer gatherings, this cake is easy to prepare and sure to impress with its harmonious balance of flavors.
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 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)
Streusel Topping (Optional)
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tbsp unsalted butter, cold and cut into small pieces
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and one cup of granulated sugar together until the mixture is light and fluffy, creating a creamy base for the cake.
- Add Eggs and Vanilla: Add the eggs to the butter mixture one at a time, beating well after each addition to ensure full incorporation. Then stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing just until combined to create a smooth cake batter without overmixing.
- Pour Batter into Pan: Pour the prepared batter into the greased baking pan and spread it evenly to create an even cake layer.
- Prepare Fruit Topping: In a separate bowl, combine the strawberries, chopped rhubarb, ½ cup granulated sugar, and cornstarch if using. Spoon this fruit mixture evenly over the cake batter in the pan.
- Make Streusel Topping (Optional): Combine 1/3 cup sugar, 1/3 cup flour, and cold, small pieces of butter in a small bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture becomes crumbly. Sprinkle this streusel evenly over the fruit topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool and Serve: Let the cake cool in the pan for 10 minutes before serving. This cake is delicious warm or at room temperature and can be topped with whipped cream or vanilla ice cream if desired.
Notes
- For a thicker fruit filling, add the optional cornstarch to the fruit mixture.
- Using buttermilk gives the cake a moist and tender crumb, but you can substitute with regular milk plus 1 tablespoon lemon juice or vinegar.
- Ensure butter for the streusel topping is cold for better crumbly texture.
- This cake can be served warm or at room temperature, making it versatile for different occasions.
- Storing leftover cake in an airtight container will keep it fresh for up to 3 days at room temperature or a week refrigerated.
- Feel free to substitute strawberries and rhubarb with other red berries or fruits as desired.
