Description
Nana’s Strawberry Rhubarb Cake is a delightful homemade dessert featuring a moist buttery cake base topped with a sweet and tangy fresh strawberry and rhubarb fruit layer. Finished with an optional crumbly streusel topping, this cake balances fruity tartness with a tender crumb, making it perfect for spring or summer gatherings.
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)
Optional Streusel Topping
- 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 the pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream butter and sugar: In a large bowl, beat softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This aerates the batter for a tender crumb.
- Add eggs and vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Mix only until just combined to avoid overworking the batter.
- Fill the pan: Pour the cake batter evenly into the prepared baking pan, spreading it out smoothly.
- Prepare fruit topping: In a separate bowl, combine the strawberries, rhubarb, ½ cup granulated sugar, and cornstarch if using. Spoon this fruit mixture evenly over the batter in the pan.
- Make optional streusel: For a crumbly topping, mix sugar and flour in a small bowl. Cut in the cold butter using a pastry cutter or fingers until the mixture is crumbly. Sprinkle this over the fruit layer if desired.
- Bake the cake: Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and serve: Let the cake cool in the pan for 10 minutes. Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Notes
- Buttermilk can be substituted by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- For a thicker fruit topping, include the optional cornstarch in the fruit mixture.
- The streusel topping is optional but adds a buttery, crumbly texture and extra sweetness.
- Ensure the butter used in the cake batter is softened to room temperature for proper creaming.
- Use fresh, ripe strawberries and firm rhubarb for the best flavor and texture.
