If you’re craving a burst of fresh, tangy sweetness wrapped in a tender, buttery crumb, you’re in for a treat with Nana’s Strawberry Rhubarb Cake Recipe. This delightful dessert perfectly balances the tartness of rhubarb with the natural sugary goodness of strawberries, creating a moist, flavorful cake that feels like a warm hug from your favorite family member. Whether you’re baking for a special occasion or simply want to savor the tastes of spring and early summer, this recipe offers a charming way to celebrate the season’s best fruit with every bite.
Ingredients You’ll Need
Getting ready to bake Nana’s Strawberry Rhubarb Cake Recipe is a joy because the ingredients are straightforward but thoughtfully chosen to boost the cake’s flavor and texture. Each element brings its own magic, from the tangy rhubarb to the rich butter that makes the crumb melt in your mouth.
- Diced fresh rhubarb (1 ½ cups): Offers the signature tartness that makes this cake so uniquely delicious.
- Sliced fresh strawberries (1 cup): Adds natural sweetness and a lovely burst of color.
- Lemon juice (1 tablespoon): Brightens the fruit flavors and prevents browning.
- Granulated sugar (1 cup): Sweetens the cake while helping to create a tender texture.
- Unsalted butter, softened (½ cup): Provides richness and moisture, essential for that perfect crumb.
- Large eggs (2): Bind the ingredients and contribute to the cake’s structure.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the flavor profile.
- All-purpose flour (1 ½ cups): The base of the cake, giving it structure and softness.
- Baking powder (1 ½ teaspoons): Leavens the cake to light, airy perfection.
- Salt (¼ teaspoon): Enhances and balances the sweetness.
- Whole milk (½ cup): Adds moisture and helps create a tender bite.
- Turbinado sugar or granulated sugar (2 tablespoons, optional): For sprinkling on top to add a delightful crunchy texture.
How to Make Nana’s Strawberry Rhubarb Cake Recipe
Step 1: Prepare Your Fruit
Begin by tossing the fresh rhubarb and sliced strawberries with the lemon juice in a small bowl. This simple step not only prevents the fruit from browning but also lifts the flavors, ensuring each piece is zesty and bright when incorporated into the cake.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with sugar until the mixture is light and fluffy. This process is crucial because it traps air that helps the cake rise and creates that irresistibly soft texture Nana’s recipe is known for.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time to keep the batter smooth and emulsified. Then stir in the vanilla extract, whose warm aroma adds a comforting touch to every slice.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures your leavening is evenly distributed, making sure the cake bakes up perfectly without any dense spots.
Step 5: Combine with Milk and Fold in Fruit
Add the dry ingredients gradually to the creamed butter mixture, alternating with the milk. Starting and ending with the flour mix helps maintain the right balance of wet and dry. Finally, gently fold in the strawberries and rhubarb so the batter is studded with juicy fruit without crushing it.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared 9-inch round pan and smooth the top. Sprinkle with turbinado sugar if you’re using it for a little extra sparkle and crunch. Bake at 350°F (175°C) for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes in the pan before transferring it to a rack to cool completely.
How to Serve Nana’s Strawberry Rhubarb Cake Recipe
Garnishes
To make your presentation pop, consider topping each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. A sprinkle of powdered sugar or fresh mint leaves can also add an elegant touch that’s as delightful to the eyes as it is to the palate.
Side Dishes
This cake pairs wonderfully with a cup of afternoon tea, a light coffee, or even a fruity sangria for a brunch treat. Fresh fruit salad or a simple citrus sorbet can complement the tartness and round out your dessert offering beautifully.
Creative Ways to Present
If you’re bringing this to a picnic or party, slice the cake into squares for easy serving. You can also layer it with some whipped mascarpone and extra berries for a quick trifle that wows your guests with minimal fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, Nana’s Strawberry Rhubarb Cake Recipe can be wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigeration is best and will keep the cake moist for up to five days.
Freezing
This cake freezes beautifully! Wrap individual slices in plastic wrap and then place them in a zip-top bag before freezing. When properly stored, they maintain their flavor and moisture for up to three months, making Nana’s cake a perfect make-ahead option for busy days.
Reheating
To enjoy your cake warm, gently reheat slices in a microwave for about 10 seconds or in a low oven at 300°F (150°C) for around 10 minutes. This brings back the fresh-baked aroma and soft texture that make this recipe such a comforting favorite.
FAQs
Can I use frozen strawberries and rhubarb instead of fresh?
Absolutely! Thaw and drain the frozen fruit well to avoid excess moisture in the batter. The flavor will still be wonderful, making this a versatile recipe all year round.
Is it possible to make this cake gluten-free?
Yes, swapping all-purpose flour for a gluten-free blend that includes xanthan gum can work nicely. Just be sure to choose a mix formulated for baking to keep the cake’s tenderness intact.
What can I substitute for whole milk?
You can use buttermilk or a plant-based milk like almond or oat milk to add a slight twist. Just keep in mind that buttermilk will give a tangier flavor and a softer crumb, which could be a delicious variation.
How do I know when the cake is fully baked?
The traditional toothpick test is your best bet: insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, the cake is done.
Can I double the recipe for a larger cake?
Yes! Just double all the ingredients and bake in a larger pan or multiple pans. Adjust the baking time accordingly, checking for doneness starting around 35 minutes.
Final Thoughts
There’s something truly special about Nana’s Strawberry Rhubarb Cake Recipe that makes every bite feel like a celebration of home and seasonality. It’s easy enough to whip up any day but delightful enough to share with those you love. Go ahead, give this recipe a try—you might just find your new favorite dessert that will bring smiles and sweet memories around your table for years to come.
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Nana’s Strawberry Rhubarb Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Nana’s Strawberry Rhubarb Cake is a delightful spring and early summer dessert featuring the tartness of fresh rhubarb combined with sweet strawberries. This moist and tender cake is perfect for serving with whipped cream or vanilla ice cream, making for a nostalgic and refreshing treat.
Ingredients
Fruit Mixture
- 1 ½ cups diced fresh rhubarb
- 1 cup sliced fresh strawberries
- 1 tablespoon lemon juice
Cake Batter
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup whole milk
Optional Topping
- 2 tablespoons turbinado sugar or granulated sugar for sprinkling
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to ensure easy removal of the cake after baking.
- Toss Fruit: In a small bowl, combine diced rhubarb, sliced strawberries, and lemon juice. Toss gently to coat and set aside. This helps distribute the tartness and prevents the fruit from sinking in the batter.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. This step is essential to incorporate air for a tender cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Mix Batter: Gradually add the dry ingredients to the creamed butter mixture, alternating with the whole milk. Begin and end with the flour mixture, mixing gently to avoid overworking the batter.
- Fold in Fruit: Gently fold in the prepared strawberries and rhubarb to evenly distribute the fruit without breaking it down.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top with a spatula. Sprinkle turbinado sugar over the batter if using, to add a slight crunch and sweetness.
- Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before serving.
Notes
- This cake is ideal when rhubarb is in season, typically in spring and early summer.
- If fresh rhubarb and strawberries are unavailable, you can substitute with thawed and well-drained frozen fruit.
- Serving the cake with whipped cream or vanilla ice cream adds a creamy contrast to the tart fruit flavors.
