Nana’s Strawberry Rhubarb Cake Recipe

If you’re looking for a dessert that sings with the bright, tangy flavors of early summer, then you must try Nana’s Strawberry Rhubarb Cake Recipe. This delightful cake brings together the perfect balance of sweet strawberries and tart rhubarb, all nestled in a tender, buttery crumb that’s simply irresistible. Whether you’re baking for a family gathering or just because you want to treat yourself, this recipe is a true crowd-pleaser that’ll have everyone asking for seconds.

Ingredients You’ll Need

The beauty of Nana’s Strawberry Rhubarb Cake Recipe lies in its simplicity—the ingredients are straightforward yet each one plays a key role in building that perfect harmony of flavor and texture. From the richness of butter to the fresh burst of strawberries and rhubarb, every component matters.

• 2 cups all-purpose flour: The foundation that gives the cake structure and tenderness.
• 1 tsp baking powder: Helps the cake rise to a light, fluffy texture.
• ½ tsp baking soda: Works alongside the baking powder to give just the right lift.
• ½ tsp salt: Enhances all the flavors, balancing sweetness and tartness.
• 1 cup unsalted butter, softened: For that luscious richness and moist crumb.
• 1 cup granulated sugar: Sweetens the batter perfectly without overpowering.
• 2 large eggs: Bind the ingredients together and add to the cake’s tender texture.
• 1 tsp vanilla extract: Adds a warm, aromatic depth to the cake.
• 1 cup buttermilk (or milk with 1 tbsp lemon juice): Makes the cake extra moist with a subtle tang.
• 2 cups fresh strawberries, hulled and sliced: Juicy and sweet, the star fruit of the recipe.
• 2 cups rhubarb, chopped: Provides a refreshing tart contrast to the strawberries.
• ½ cup granulated sugar: Sweetens the fruit topping for perfect balance.
• 1 tbsp cornstarch (optional): Thickens the fruit topping for a luscious finish.
• 1/3 cup granulated sugar: For the streusel, adding a crisp sweetness on top.
• 1/3 cup all-purpose flour: Helps create that crumbly texture in the streusel topping.
• 3 tbsp unsalted butter, cold and cut into small pieces: Makes the streusel delightfully crumbly and rich.

How to Make Nana’s Strawberry Rhubarb Cake Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly so your cake will come out cleanly and create a golden crust. Taking the time with this step makes all the difference when it comes to presentation.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures the leavening agents and salt are evenly distributed, giving your cake a consistent rise and balanced flavor. Set this bowl aside for later.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and sugar until the mixture is light and fluffy—this usually takes about 3-5 minutes with an electric mixer. It’s this fluffy base that will give your cake its tender crumb and rich texture.

Step 4: Incorporate Eggs and Vanilla

Add in the eggs one at a time, beating well after each addition to maintain that airy quality. Then stir in the vanilla extract to infuse warmth and aroma into your batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined—overmixing can make the cake tough, so be gentle here. The buttermilk gives a subtle tang that complements the fruity topping beautifully.

Step 6: Add Batter to Pan

Pour the prepared batter into your greased baking pan and spread it evenly with a spatula. Creating a level surface ensures an even bake and a nice presentation when served.

Step 7: Prepare and Add Fruit Topping

In a separate bowl, toss together the sliced strawberries, chopped rhubarb, sugar, and cornstarch if you’re using it. The cornstarch firms up the fruit juices as it bakes so your topping isn’t runny. Spoon this vibrant fruit mixture evenly over the batter, covering every inch with that perfect combo of sweet and tart.

Step 8: Make the Streusel Topping (Optional)

If you want to add a crumbly, buttery finish, mix the sugar, flour, and cold butter together using your fingers or a pastry cutter until it forms crumbs. Sprinkle this streusel over the fruit. It bakes into a crisp, golden topping that adds wonderful texture and a touch of indulgence.

Step 9: Bake the Cake

Bake in the preheated oven for 45-50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. As it bakes, your kitchen will fill with an incredible aroma that hints at the deliciousness to come.

Step 10: Cool and Serve

Let the cake cool in the pan for about 10 minutes before slicing. Nana’s Strawberry Rhubarb Cake Recipe is wonderful when served warm or at room temperature, especially with a dollop of whipped cream or a scoop of vanilla ice cream.

How to Serve Nana’s Strawberry Rhubarb Cake Recipe

Garnishes

Enhance each slice with a little something extra. A sprinkle of powdered sugar adds a lovely visual touch, while fresh mint leaves bring a subtle freshness. For the ultimate treat, serve with whipped cream or a scoop of vanilla ice cream that melts into the cake’s warm, fruity top layer.

Side Dishes

This cake pairs beautifully with a simple cup of tea or a latte for afternoon gatherings. For a more festive meal, serve alongside a light citrus salad or a creamy cheese plate to balance those strawberry-rhubarb tangs.

Creative Ways to Present

Try turning this classic into individual portions by baking it in smaller pans or muffin tins for personal cakes. You can even layer the fruit topping between cake layers in a trifle dish for a stunning dessert centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to two days. For longer freshness, keep it in the refrigerator where it will stay moist and flavorful for about 4-5 days.

Freezing

Nana’s Strawberry Rhubarb Cake Recipe freezes wonderfully! Wrap cooled cake tightly in plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the fridge before serving, then bring to room temperature for best flavor.

Reheating

To enjoy leftovers warm, heat individual slices in the microwave for 15-20 seconds or warm the whole cake in a 300°F (150°C) oven for about 10 minutes. This helps refresh the buttery crumb and intensifies the fruit flavors.

FAQs

Can I substitute frozen strawberries and rhubarb for fresh?

Yes, you can use frozen, but be sure to thaw and drain excess liquid first to avoid a soggy topping. This keeps the fruit flavor vibrant without watering down the cake.

Is it necessary to use buttermilk?

Buttermilk adds a lovely tang and tenderness, but if you don’t have it, use regular milk with a tablespoon of lemon juice or vinegar added to mimic its effect.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain texture. Baking times may vary slightly, so keep an eye on the cake as it bakes.

What does cornstarch do in the fruit topping?

Cornstarch thickens the natural juices released by the strawberries and rhubarb during baking, preventing the topping from becoming too runny and keeping that perfect cake texture.

How can I store leftovers without losing flavor?

Keep the cake in an airtight container at room temperature or refrigerated. If refrigerated, bring the cake back to room temperature or warm it slightly before serving to bring back its full flavor and softness.

Final Thoughts

Once you have Nana’s Strawberry Rhubarb Cake Recipe in your baking repertoire, you’ll find yourself reaching for it time and again to celebrate the bounty of fresh fruit with something truly comforting and delicious. This cake is the kind of dessert that feels like a warm hug from Nana herself—simple, heartfelt, and utterly satisfying. Give it a go and watch how it quickly becomes a much-loved favorite in your home too!

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