Strawberry Rhubarb Cake Recipe
Treat yourself to the ideal mix of sweet and tangy with our Strawberry Rhubarb Cake Recipe. This delightful dessert brings together juicy strawberries and tart rhubarb, creating a burst of flavor in every mouthful. Topped with a buttery crumble and baked to golden perfection, it's guaranteed to enhance any occasion or provide a special treat just for you.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- 9×13 inch baking pan
- Saucepan
- Cooling rack
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 6 tablespoons unsalted butter softened
- 1 1/2 cups fresh strawberries chopped
- 1 1/2 cups rhubarb chopped
- 1 cup 218 g vegetable oil
For the Topping:
- 1 cup 245 g whole milk
- 2 tablespoons granulated sugar
- 1/4 cup 57 g unsalted butter
- Confectioners’ sugar for garnish
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the Batter:
- In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, eggs, and vanilla extract until light and fluffy. Add the vegetable oil and mix well. Gradually incorporate the dry ingredients, alternating with the whole milk, until just combined.
Add the Fruits:
- Gently fold in the chopped strawberries and rhubarb.
Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Topping:
- While the cake is baking, combine the whole milk, granulated sugar, and butter in a saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved.
Finish the Cake:
- Once baked, remove the cake from the oven and allow it to cool for 10 minutes. Poke holes all over the top and pour the milk mixture over the cake, allowing it to absorb. Let the cake cool completely. Before serving, dust with confectioners’ sugar for garnish.
Notes
Fruit Substitutes: If you don’t have fresh strawberries or rhubarb, you can use frozen fruit. Just make sure to thaw and drain the strawberries and rhubarb before adding them to the batter.
Gluten-Free Option: You can easily make this cake gluten-free by using a gluten-free all-purpose flour blend.