Description
Nana’s Strawberry Rhubarb Cake is a delightful, old-fashioned dessert that perfectly balances the sweetness of ripe strawberries with the tartness of rhubarb. With a tender, buttery cake base and a beautiful fruit topping, this cake is a perfect spring or summer treat.
Ingredients
Scale
For the Cake:
- 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)
For the Fruit Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped
- ½ cup granulated sugar
- 1 tbsp cornstarch (optional, for thicker filling)
For the Streusel (optional):
- 1/3 cup granulated sugar
- 1/3 cup all-purpose flour
- 3 tbsp unsalted butter, cold and cut into small pieces
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing just until combined.
- Pour the batter into the prepared pan and spread it evenly.
- For the topping, combine the strawberries, rhubarb, sugar, and cornstarch (if using) in a separate bowl. Spoon the fruit mixture evenly over the batter.
- (Optional) For a streusel topping, combine the sugar, flour, and cold butter in a small bowl. Use a pastry cutter or your fingers to work the butter into the dry ingredients until it forms a crumbly mixture. Sprinkle over the fruit topping.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before serving. Serve warm or at room temperature, topped with whipped cream or vanilla ice cream if desired.
Notes
- You can substitute frozen strawberries and rhubarb if fresh is not available. Just make sure to thaw and drain excess moisture from the frozen fruit.
- For a richer flavor, try adding a teaspoon of lemon zest to the batter or streusel.
- This cake is best served within 2-3 days but can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg