Strawberry Rhubarb Cake
A tender, buttery cake layered with sweet strawberries and tart rhubarb, finished with an optional crunchy streusel. Perfect for summer gatherings and potlucks.
Ingredients
Cake
- 250 g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 113 g unsalted butter , softened
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 180 ml buttermilk (or milk + 1 tsp lemon juice)
Fruit filling
- 2 cups chopped strawberries hulled
- 1 ½ cups rhubarb thinly sliced
- 67 g granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
Streusel (optional)
- 45 g all-purpose flour
- 3 tbsp brown sugar
- 2 tbsp cold butter cubed
- Pinch cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- Toss strawberries and rhubarb with sugar, cornstarch, and lemon zest. Let sit 10–15 minutes to release juices.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream softened butter and sugar until light. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk in three parts, beginning and ending with dry. Mix until just combined.
- Spread half the batter in the pan, add half the fruit (juice included), add remaining batter, then top with remaining fruit. Sprinkle streusel if using.
- Bake 40–50 minutes until a toothpick has a few moist crumbs. Tent with foil if top browns too fast. Cool 20 minutes in pan, then invert to cool completely.
- Serve warm or at room temperature. Dust with powdered sugar or serve with vanilla ice cream if desired.
Notes
- If fruit is very juicy, add a little more cornstarch to avoid a soggy center.
- You can substitute half the all-purpose flour with cake flour for a softer crumb.
- To make buttermilk, add 1 tsp lemon juice to 3/4 cup milk and let sit 5 minutes.
Nutrition
Calories: 350kcalCarbohydrates: 52gProtein: 4gFat: 13gSaturated Fat: 7gSodium: 220mgSugar: 28g
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