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
Scale
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
