Description
Nana’s Strawberry Rhubarb Cake is a delightful, moist dessert featuring a tender cake base topped with a vibrant strawberry and rhubarb fruit mixture. Enhanced with a optional buttery streusel topping, this classic recipe balances sweet and tart flavors, perfect for spring or summer gatherings. The cake is easy to prepare and baked to golden perfection, offering a comforting, homemade treat.
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). Grease a 9×13-inch baking pan thoroughly to prevent sticking and allow even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures proper leavening and seasoning throughout the cake.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb. Then, add the eggs one at a time, beating well after each to incorporate air and ensure smooth batter. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet batter, alternating with the buttermilk. Mix just until combined to avoid overworking the batter which may result in a dense cake.
- Fill the Pan: Pour the prepared batter into the greased baking pan, spreading it evenly to the edges for uniform baking.
- Prepare Fruit Topping: In a separate bowl, combine the sliced strawberries, chopped rhubarb, granulated sugar, and cornstarch if using. Toss gently to coat the fruit evenly and thicken the filling slightly. Spoon this mixture evenly over the batter layer in the pan.
- Make Streusel Topping (Optional): For added texture and flavor, mix the sugar and flour in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture becomes crumbly. Sprinkle the streusel evenly over the fruit topping.
- Bake the Cake: Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the topping is bubbling and slightly golden.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for an indulgent treat.
Notes
- If buttermilk is unavailable, milk with 1 tablespoon lemon juice or vinegar can be used as a substitute.
- Cornstarch in the fruit topping is optional but helps prevent excess liquid and keeps the cake from becoming soggy.
- The streusel topping adds a delicious texture contrast but can be omitted for a simpler cake.
- For best flavor, use fresh, ripe strawberries and crisp rhubarb stalks.
- Allow the cake to cool slightly before slicing to ensure clean cuts and set filling.
