Description
This delightful strawberry rhubarb cake combines the tartness of fresh rhubarb with the natural sweetness of ripe strawberries, baked into a moist, tender cake. Perfect for spring or summer gatherings, it features a soft crumb, subtle vanilla notes, and a sugary crust for added texture and flavor.
Ingredients
Scale
Fruit
- 2 cups fresh strawberries, hulled and sliced
- 2 cups fresh rhubarb, chopped into small pieces
- 1/4 cup granulated sugar (for macerating fruit)
Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar (divided: 3/4 cup for batter, 1/4 cup for fruit)
- 2 large eggs
- 1/2 cup unsalted butter (1 stick), melted and slightly cooled
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Finishing
- Additional granulated sugar for sprinkling on top
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, beat the eggs until light and fluffy. Add melted butter, 3/4 cup sugar, and vanilla extract, then mix until well combined.
- Macerate fruit: In a separate bowl, combine sliced strawberries and chopped rhubarb. Sprinkle 1/4 cup sugar over the fruit and let it sit for 15-20 minutes to release juices and soften.
- Combine dry ingredients and fold in fruit: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring gently until just combined. Fold in the macerated strawberries and rhubarb carefully to keep the batter light.
- Fill pan and bake: Pour the batter into the prepared cake pan and sprinkle a little extra granulated sugar on top to create a slight crust. Bake in the oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve at room temperature or slightly warm for best flavor.
Notes
- Use fresh, ripe strawberries and firm rhubarb for the best flavor and texture.
- Macerating the fruit helps to bring out natural sweetness and tenderness in the berries and rhubarb.
- Allow the cake to cool completely before slicing to help it set and maintain structure.
- This cake can be served plain or with whipped cream or vanilla ice cream for an extra special treat.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
