Strawberry Rhubarb Cake
Strawberry rhubarb cake combines sweet fresh strawberries and tart rhubarb in a simple, moist single-layer cake. The two fruits balance each other well, and neither requires much prep beyond chopping. It bakes in about 45 minutes and is a straightforward recipe suited to spring and early summer when both fruits are in season.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Hand mixer or stand mixer
- Sieve
- Spatula
Ingredients
- 1 cup fresh strawberries hulled and quartered
- 1.5 cups fresh rhubarb sliced into 1/2 inch pieces
- 2 cups all-purpose flour organic for best flavor
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar divided, plus 2 tablespoons
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, mix the strawberries and rhubarb with 2 tablespoons of sugar and set aside, allowing them to macerate and release their juices.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents.
- In a large mixing bowl, cream the softened butter and remaining sugar (1 cup) until light and fluffy. This step aerates the batter, contributing to a light texture.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
- Fold in the macerated fruit, gently stirring to evenly distribute within the batter. Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Lori’s Tips
- For a flavor twist, consider adding a teaspoon of lemon zest to the batter.
- Substitute almond extract for vanilla for a nutty depth.
- This cake can be gluten-free by using a suitable 1:1 gluten-free baking flour.
Nutrition
Calories: 351kcalCarbohydrates: 52gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 330mgPotassium: 169mgFiber: 2gSugar: 27gVitamin A: 472IUVitamin C: 12mgCalcium: 99mgIron: 2mg
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