It’s been all about rhubarb, this week! I’m enjoying our abundant harvest of this versatile vegetable. It’s interesting that, as a vegetable, we are always drawn to putting it in desserts — probably because sweetness is a perfect complement to its tart flavor. The classic pairing of strawberries with rhubarb doesn’t let me down in this luscious Strawberry Rhubarb Cake.
This is one of the simplest and most flavorful scratch cakes you will ever make. The cake, itself, is not super-sweet and the tartness of the rhubarb adds a layer of flavor that balances the sweetness that IS in there. Homemade Whipped Cream takes it over the top and lends the perfect, lightly sweet taste my family looks for in a favorite dessert. All the fruit in the batter makes the cake SUPER moist. We served it warm from the oven and the next day cold from the fridge. It was scrumptious both ways. I hope you LOVE it!
How to Make Strawberry Rhubarb Cake
To make the cake start by slicing the rhubarb and strawberries. 1/8- to 1/4-inch is what I did. Put all the dry ingredients into a bowl and thoroughly combine them. Then mix in the eggs and sour cream. It will be a little surprising, at first, because your cake batter will be super thick — more like a soft dough. Don’t panic! You’re doing it just right. The high moisture content of the fruit is going to really loosen up the batter. Stir in the rhubarb, lemon zest and strawberries and you will see a consistency more like the batter you were expecting. Pour the batter into a greased 9×13 pan.
I was originally planning to make a crunchy streusel for the top of this cake, but accidentally melted the butter, instead of just softening it. As sometimes happens when creating recipes, mistakes can often turn out to be happy accidents. My cinnamon mixture became more of a paste, instead of having a sugary, granulated texture. It worked! So, I left it in the recipe. To make the cinnamon paste, melt the butter and add the flour, sugar and cinnamon. Now, randomly blop it, in small pieces, over the top of the cake batter. Bake your cake and serve it warm, with Homemade Whipped Cream. Enjoy!
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups unbleached all-purpose flour
- 2 eggs
- 1 cup sour cream
- 4 cups thinly sliced rhubarb (1/8" - ¼")
- 2 cups thinky sliced strawberries
- zest of 1 lemon
- ¾ cup sugar
- ¼ cup butter, softened
- ¼ cup all-purpose flour
- 2 teaspoons cinnamon
- Mix together sugar, flour, baking soda and salt.
- Beat in the eggs and sour cream, mixing until everything is combined.
- Your batter will seem super thick, at this poin, but trust me, it will loosen up as soon as you stir in the fruit.
- Stir in rhubarb, strawberries and lemon zest.
- Spread batter into a well-greased 9x13 pan.
- In a small bowl mix together the ingredients for the cinnamon topping.
- Randomly plop chunks of the cinnamon paste over the top of the cake batter.
- Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the center of the cake, comes out clean.
- We loved this served warm with homemade whipped cream.
- 2 cups heavy whipping cream
- ⅓ cup sugar
- 1 Tablespoon real vanilla extract
- Place cream, sugar and vanilla in the bowl of your Bosch Universal stand mixer ( or mixer of choice).
- Beat on medium speed for 30 seconds.
- Increase speed to high and whip until the cream is light and lofty, forming soft peaks if you lift the beaters out of the bowl. (Be careful not to over whip or you will end up with sweet butter, instead of whipped cream.)