Description
A delightful Strawberry Rhubarb Cake that perfectly balances sweet and tart flavors with a moist, tender crumb. This classic homemade cake is enhanced with fresh strawberries and rhubarb, offering a pleasant fruity twist ideal for spring or summer gatherings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Fruits
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb (fresh or frozen, thawed)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for your batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients and Sour Cream: Alternately add the dry ingredients and the sour cream (or Greek yogurt) to the butter mixture, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Fold in Fruits: Carefully fold in the chopped strawberries and rhubarb, distributing them evenly without breaking them up.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the top evenly using a spatula.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely to room temperature.
- Optional Decoration: Before serving, optionally dust the top of the cake with powdered sugar for an elegant finish.
Notes
- Ensure rhubarb is chopped into small pieces to blend well and cook evenly in the cake.
- If using frozen rhubarb, thaw and drain excess moisture to prevent a soggy cake.
- The sour cream or Greek yogurt adds moisture and a slight tang; do not substitute with water or milk.
- Do not overmix the batter to keep the cake tender and fluffy.
- Serve the cake slightly warm or at room temperature for the best flavor.
