Strawberry Rhubarb Cake
This strawberry rhubarb cake combines fresh, seasonal strawberries and tart rhubarb into a moist, tender crumb, topped with a crunchy crumble. The fruits provide vibrant color and a balance of sweet and tangy flavors, resulting in a visually appealing dessert with a layered texture and a slightly chewy topping.
Equipment
- Mixing bowls
- 9-inch cake pan
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries hulled and halved
- 1 cup rhubarb stalks diced
- 1/2 cup white sugar
- 1/4 cup all-purpose flour for crumble topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and set aside.
- In a large mixing bowl, combine flour, sugar, baking powder, and salt. Whisk together until evenly distributed.
- Pour in the melted butter, eggs, vanilla extract, and milk. Mix with a spatula or whisk until the batter is smooth and slightly spoonable, with no streaks of flour remaining.
- Fold in the halved strawberries and diced rhubarb gently, just until combined. The fruit should be coated but not overly mashed.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula. The batter should settle with some berries visible on the surface.
- In a small bowl, mix the crumble topping ingredients—flour and sugar. Add the cold butter and use your fingers or a pastry cutter to work it into coarse crumbs. Sprinkle evenly over the batter.
- Bake in the preheated oven for about 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. The edges may slightly pull away from the pan.
- Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer to a wire rack and let it cool completely before slicing.
- Slice the cake and serve it slightly warmed or at room temperature, enjoying the juicy fruit with the tender crumb and crunchy topping.
