Nana’s Strawberry Rhubarb Cake Recipe
There’s something so nostalgic and comforting about a slice of Nana’s Strawberry Rhubarb Cake. With its tender crumb, juicy bursts of fruit, and a golden cinnamon-sugar topping, this cake is the perfect way to celebrate the flavors of spring and summer. Every bite offers a sweet-tart balance that’s simply irresistible, making it a favorite at family gatherings or just for treating yourself on a cozy afternoon. Whether you grew up with rhubarb in your backyard or you’re just discovering it, you’ll quickly see why Nana’s Strawberry Rhubarb Cake deserves a spot in your dessert rotation.
Ingredients You’ll Need
The magic of Nana’s Strawberry Rhubarb Cake starts with simple, everyday ingredients that come together to create something truly special. Each one plays a key role in the cake’s texture, flavor, or color, so don’t skip a thing!
- Granulated sugar: Adds sweetness and helps create a tender crumb in the cake.
- Unsalted butter (softened): Gives the cake a rich flavor and moist texture—make sure it’s at room temperature for easy mixing.
- Large eggs: Bind everything together and add structure for that perfect cake rise.
- Vanilla extract: Brings warmth and rounds out the flavors beautifully.
- All-purpose flour: The backbone of the cake, providing structure and a soft bite.
- Baking soda: Helps the cake rise and keeps it fluffy.
- Salt: Enhances all the other flavors—just a little goes a long way!
- Sour cream: The secret to a super-moist, tender crumb with a slight tang.
- Fresh rhubarb (chopped): Delivers that signature tartness and gorgeous color—look for firm, brightly colored stalks.
- Fresh strawberries (sliced): Bring sweetness and juiciness that pairs perfectly with rhubarb.
- All-purpose flour (for tossing fruit): Coats the fruit so it doesn’t sink to the bottom of the cake.
- Brown sugar (for topping): Melts into a sweet, caramelized layer on top.
- Ground cinnamon (for topping): Adds a cozy, aromatic finish that makes every bite sing.
How to Make Nana’s Strawberry Rhubarb Cake
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray—this step ensures your beautiful cake will release easily when it’s time to serve. Setting the stage with a properly prepared pan makes all the difference for that golden crust!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. This isn’t just a technical step—it’s where you’ll whip air into the batter for a light, fluffy cake. Beat until the mixture looks pale and fluffy, usually about 2 to 3 minutes.
Step 3: Add Eggs and Vanilla
Now, beat in the eggs one at a time. This helps the batter stay smooth and thick. Don’t forget to stir in the vanilla extract! It’s a little touch that makes Nana’s Strawberry Rhubarb Cake taste like a warm hug.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures everything is evenly distributed and prevents lumps in your batter. Trust me, this tiny bit of extra effort pays off!
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, mixing gently until everything is just combined. Overmixing can make the cake tough, so stop as soon as you don’t see any streaks.
Step 6: Prepare the Fruit
Place your chopped rhubarb and sliced strawberries in a bowl and toss them with 1 tablespoon of flour. This trick helps keep the fruit from sinking to the bottom of the cake, so every slice is packed with fruit.
Step 7: Fold in the Fruit
Gently fold the floured fruit into your cake batter. Be careful not to overwork the batter—just a few gentle turns with a spatula will do the trick. You want the fruit to be evenly distributed for bursts of flavor in every bite.
Step 8: Assemble and Top
Spread the batter evenly into your prepared baking dish. In a small bowl, mix together the brown sugar and cinnamon, then sprinkle it generously over the top of the cake. This creates a mouthwatering, caramelized crust as it bakes.
Step 9: Bake
Slide the dish into your preheated oven and bake for 40 to 45 minutes. Your kitchen will smell incredible! The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it cool slightly before slicing—if you can wait that long!
How to Serve Nana’s Strawberry Rhubarb Cake
Garnishes
The simplest way to dress up Nana’s Strawberry Rhubarb Cake is with a dusting of powdered sugar or a dollop of whipped cream. For a truly decadent touch, try a scoop of vanilla ice cream that melts into the warm cake. A few extra fresh strawberry slices or a sprig of mint make it look bakery-worthy.
Side Dishes
This cake is a showstopper on its own, but it also pairs beautifully with a hot cup of coffee or a glass of cold milk. For a summery brunch, serve it alongside a fresh fruit salad or a light egg dish. It’s the kind of treat that elevates any table.
Creative Ways to Present
For parties, cut Nana’s Strawberry Rhubarb Cake into small squares and serve on a pretty platter, or bake it in individual ramekins for personal-sized desserts. If you want to wow your guests, drizzle the cake with a simple vanilla glaze or layer slices with whipped cream in parfait glasses for a modern twist.
Make Ahead and Storage
Storing Leftovers
Cover any leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to two days. For longer freshness, pop it in the fridge, where it’ll keep for up to five days—if it lasts that long!
Freezing
Nana’s Strawberry Rhubarb Cake freezes like a dream. Once completely cooled, wrap slices or the whole cake tightly in plastic wrap and then foil. Store in the freezer for up to three months. When you’re ready for a treat, thaw in the fridge or at room temperature.
Reheating
To enjoy that just-baked warmth, reheat individual slices in the microwave for about 20 seconds or pop the whole dish into a low oven (300°F) for 10 to 15 minutes. This revives the cake’s tender texture and makes the fruit filling extra irresistible.
FAQs
Can I use frozen fruit in Nana’s Strawberry Rhubarb Cake?
Absolutely! Frozen strawberries and rhubarb work well—just be sure to thaw and drain them thoroughly to prevent excess moisture in the batter. The cake will still have that signature sweet-tart flavor and lovely texture.
What if I don’t have sour cream?
No sour cream? No problem! Plain Greek yogurt is a great substitute and will give you the same moist crumb and slight tang. Just use it in equal measure for an easy swap.
Can I make Nana’s Strawberry Rhubarb Cake gluten-free?
Yes! Replace the all-purpose flour with your favorite 1:1 gluten-free baking blend. Keep an eye on texture, as gluten-free flours can sometimes absorb more moisture, but this cake is very forgiving.
How do I know when the cake is done baking?
The best way to check is with a toothpick or cake tester—insert it into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready! The top should also be golden and spring back lightly when touched.
Can I add other fruits to Nana’s Strawberry Rhubarb Cake?
Definitely! Blueberries or raspberries are delicious extras that complement the strawberry and rhubarb flavors. Just keep the total fruit amount the same and be sure to coat any additions in flour, too.
Final Thoughts
If you’re looking for a dessert that captures the essence of homemade comfort and a burst of fresh fruit flavor, Nana’s Strawberry Rhubarb Cake is made for you. Whether you share it at a summer picnic or savor a slice with your morning coffee, this recipe is pure joy in every bite. Give it a try—you just might start a new family tradition!
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Nana’s Strawberry Rhubarb Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Nana’s Strawberry Rhubarb Cake is a classic American dessert perfect for summer gatherings. This moist and tender cake features a delightful blend of tart rhubarb and sweet strawberries, enveloped in a creamy, vanilla-infused batter topped with a cinnamon-brown sugar crust. Simple to prepare yet bursting with flavor, it’s ideal served warm with whipped cream or ice cream.
Ingredients
Cake Batter
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Fruit
- 1 1/2 cups chopped fresh rhubarb
- 1 cup sliced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing fruit)
Topping
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the 2 cups of all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Alternately add the dry ingredients and sour cream into the butter mixture, starting and ending with the flour mixture. Mix gently until just combined, being careful not to overmix for a tender crumb.
- Prepare the Fruit: In another bowl, toss the chopped rhubarb and sliced strawberries with 1 tablespoon of flour to prevent the fruit from sinking during baking.
- Fold Fruit into Batter: Gently fold the floured fruit into the cake batter, ensuring even distribution without breaking the fruit pieces.
- Transfer to Baking Dish: Spread the batter evenly into the greased 9×13-inch baking dish, smoothing the top with a spatula.
- Make Topping and Sprinkle: In a small bowl, mix together the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the top of the batter.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the topping is lightly caramelized.
- Cool and Serve: Allow the cake to cool slightly before slicing. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream for added indulgence.
Notes
- You can substitute frozen rhubarb and strawberries if fresh are not available; be sure to thaw and drain them well to avoid excess moisture.
- For an extra decadent touch, drizzle a vanilla glaze over the cooled cake or serve warm with whipped cream or vanilla ice cream.
- Ensure not to overmix the batter once the flour is added to maintain a tender texture.
- This cake keeps well for 2-3 days stored in an airtight container at room temperature.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 21g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
