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
Scale
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.
