Description
This Strawberry Rhubarb Cake is a delightful combination of tart rhubarb and sweet strawberries baked into a moist, tender cake. Perfect for spring and summer gatherings, this cake features a balanced flavor with a soft crumb, enhanced by the addition of sour cream or Greek yogurt for extra moisture. Finished with an optional dusting of powdered sugar, it’s an inviting treat to enjoy as dessert or with afternoon tea.
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
Fruit
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb (fresh or frozen, thawed)
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a lighter cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain the emulsion. Then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the sour cream (or Greek yogurt) to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in fruit: Carefully fold in the chopped strawberries and rhubarb, distributing them evenly without breaking them up too much.
- Transfer batter to pan: Pour the batter into your prepared cake pan, smoothing the top with a spatula for an even bake.
- 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 done.
- Cool: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before serving.
- Optional finishing touch: Dust the cooled cake with powdered sugar for a simple, elegant presentation.
Notes
- Ensure the rhubarb is chopped into small pieces to prevent overly tart bites and to distribute flavor evenly.
- Using sour cream or Greek yogurt adds moisture and richness; do not substitute with milk alone as it may affect texture.
- If using frozen rhubarb, fully thaw and drain excess moisture to avoid soggy batter.
- For extra flavor, consider adding a teaspoon of lemon zest to the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake pairs well with whipped cream or vanilla ice cream for serving.
