Description
Nana’s Strawberry Rhubarb Cake is a delightful dessert combining a tender buttery cake base with a vibrant topping of fresh strawberries and tangy rhubarb. Finished with an optional crumbly streusel topping, this cake bakes to golden perfection and offers a perfect balance of sweet and tart flavors, ideal for a comforting and fruity 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 use 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 the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prepare it for the cake batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside to be incorporated later.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and 1 cup sugar together until the mixture becomes light and fluffy. This creates a smooth base for the cake batter.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure thorough incorporation. Stir in the vanilla extract.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined, careful not to overmix for a tender cake texture.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased baking pan, spreading it gently to create an even layer.
- Prepare Fruit Topping: In a separate bowl, combine the strawberries, rhubarb, ½ cup sugar, and cornstarch if using. Spoon this fruit mixture evenly over the cake batter.
- Make Streusel Topping (Optional): In a small bowl, mix together sugar, flour, and cold butter. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Sprinkle this streusel evenly over the fruit layer for added texture.
- Bake: Place the pan in the oven and bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean, indicating the cake is cooked through.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before serving. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- If you do not have buttermilk, substitute with milk mixed with 1 tablespoon of lemon juice and let it sit for 5 minutes before using.
- Using cornstarch in the fruit topping helps thicken the filling and prevents it from becoming too runny.
- The streusel topping is optional but adds a lovely crunchy texture complementing the soft cake and juicy fruit.
- For best results, use fresh and ripe strawberries and rhubarb.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
