Make your dessert dreams come true with a Simple Strawberry Rhubarb Cake! Fresh flavors unite in this easy recipe that’s perfect any time of year. The delightful combination of tart rhubarb and sweet strawberries will transport you to a sunny afternoon picnic, making every slice an absolute joy. Whether you’re hosting a garden party or simply treating yourself after a long day, this cake is the answer to your dessert cravings.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Why You’ll Love This Recipe
- Quick and Easy: This recipe can be whipped up in no time, allowing you to indulge without spending hours in the kitchen.
- Flavor Explosion: The bright, tangy rhubarb paired with the natural sweetness of strawberries offers a delightful taste contrast that’s hard to resist.
- Versatile: Perfect for any occasion, from family gatherings to casual weeknight treats, this cake adapts to your needs.
- Great for Any Season: While strawberries and rhubarb are typically in season during the spring and summer, this recipe is delicious year-round.
- Simple Ingredients: Made with everyday ingredients, this recipe is accessible to all, even beginner bakers.
Ingredients You’ll Need
The ingredients for this Simple Strawberry Rhubarb Cake are straightforward yet essential. Each one contributes uniquely to the cake’s flavor, texture, and overall appeal. Let’s gather what we need!
- All-Purpose Flour: The backbone of the cake, providing structure and a fluffy texture.
- Granulated Sugar: A key ingredient that balances the tartness of rhubarb and adds sweetness to the cake.
- Baking Powder: Essential for achieving that perfect rise, giving the cake its light and airy quality.
- Salt: Enhances the flavors of the other ingredients, rounding out the sweetness.
- Eggs: Acts as a binder, contributing moisture and richness to the cake.
- Unsalted Butter: Provides a rich flavor and helps create a tender crumb.
- Vanilla Extract: Adds a wonderful fragrance and depth to the cake’s flavor profile.
- Fresh Strawberries: The star of the show, their natural sweetness complements the tartness of rhubarb.
- Fresh Rhubarb: Provides a tangy kick that contrasts beautifully with the sweet strawberries.
Variations for Simple Strawberry Rhubarb Cake
This recipe is easily customizable, encouraging you to experiment with different flavors and ingredients based on your preferences or dietary needs. Let’s explore some delightful variations!
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend for a cake everyone can enjoy.
- Vegan Twist: Use flax eggs and plant-based butter to create a vegan-friendly version without compromising taste.
- Berry Medley: Mix in blueberries or raspberries for an extra layer of fruity goodness.
- Nutty Flavor: Add chopped almonds or walnuts for a delightful crunch and enhanced flavor.
- Spiced Up: Incorporate a sprinkle of cinnamon or nutmeg for a warm, aromatic twist.
How to Make Simple Strawberry Rhubarb Cake
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it with flour to prevent sticking. This simple step ensures a flawless release after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together until well blended. The dry ingredients set the foundation for your cake’s texture.
Step 3: Cream Butter and Sugar
In a separate bowl, cream the unsalted butter with the granulated sugar until it’s light and fluffy. This step is crucial as it incorporates air into the batter, making your cake light and airy.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth. The eggs help to create a rich, moist cake that pairs perfectly with the fruits.
Step 5: Combine Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to over-mix, as this can lead to a denser cake.
Step 6: Fold in Fruits
Delicately fold in the chopped strawberries and rhubarb until they are evenly distributed throughout the batter. This step ensures that each slice of your Simple Strawberry Rhubarb Cake is bursting with fruit flavor.
Step 7: Bake
Pour the batter into the prepared cake pan and spread it out evenly. Bake for about 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Aromas will begin to fill your kitchen, and patience will be your only challenge.
Step 8: Cool and Serve
Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling stage is essential for a moist, well-formed cake.
Pro Tips for Making Simple Strawberry Rhubarb Cake
- Choose Fresh Ingredients: Using ripe, in-season strawberries and rhubarb enhances the overall flavor of your cake.
- Don’t Overmix: Mix until just combined to maintain a light texture, ensuring your cake rises well.
- Check for Doneness: Always test with a toothpick; a few crumbs are perfect, but it shouldn’t be wet.
- Let It Cool: Allowing the cake to cool before slicing helps maintain its integrity and flavor.
- Experiment with Accompaniments: Top it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
How to Serve Simple Strawberry Rhubarb Cake
Garnishes
A sprinkle of powdered sugar or a dollop of freshly whipped cream can elevate your cake’s presentation and add a creamy richness that pairs beautifully with the flavors.
Side Dishes
For a complete dessert experience, consider serving the cake alongside a fruit salad or tart yogurt. The contrasting textures and flavors complement the cake wonderfully.
Creative Ways to Present
For a stunning presentation, slice the cake into wedges and arrange them on a beautiful serving platter, garnished with fresh strawberries and rhubarb stalks. This can make your dessert table eye-catching and delightful.
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container at room temperature for up to 3 days. This helps retain moisture and flavor, ensuring every bite is delicious.
Freezing
To freeze, wrap individual slices in plastic wrap followed by aluminum foil, and place them in a freezer-safe container. This way, your Simple Strawberry Rhubarb Cake can last for up to 3 months, ready to be enjoyed whenever you crave a sweet treat.
Reheating
To reheat, simply microwave a slice for about 10-15 seconds or warm it in a toaster oven. This toastiness brings back some of the fresh-baked warmth that makes this cake so special.
FAQs
Can I use frozen strawberries and rhubarb?
Absolutely! While fresh is best, frozen fruits can work just fine. Just ensure to thaw them beforehand and drain any excess moisture.
What can I do if I can’t find rhubarb?
If rhubarb is unavailable, you could substitute it with additional strawberries or try using tart apples for a different flavor experience.
How can I tell if my cake is baked through?
A toothpick inserted in the center should come out clean or with just a few crumbs clinging to it, indicating that your cake is perfectly baked.
Can I make this cake in advance for a party?
Certainly! This cake actually tastes even better the day after baking, making it a great option to prepare ahead of time for gatherings.
What’s the best way to serve leftovers?
Leftovers are delightful chilled or warmed with a scoop of ice cream. Experiment with your favorite toppings for a delicious twist.
Final Thoughts
Ready to impress your friends and family with a delightful treat? Try whipping up this Simple Strawberry Rhubarb Cake, and watch as it quickly becomes a favorite. Its easy preparation, fabulous flavor combination, and versatile nature make it a must-have recipe for your collection. Enjoy every joyful slice!
Related Posts
- Dark Chocolate Coffee Bark for a Sweet Delight
- Irresistible Brown Sugar Pop Tart Cookies
- Decadent Strawberry Nutella Crepe Cake Recipe to Impress
Simple Strawberry Rhubarb Cake
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Make your dessert dreams come true with a Simple Strawberry Rhubarb Cake! Fresh flavors unite in this easy recipe that’s perfect any time of year. The delightful combination of tart rhubarb and sweet strawberries will transport you to a sunny afternoon picnic, making every slice an absolute joy.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 2 Eggs
- 1/2 cup Unsalted Butter, softened
- 1 tsp Vanilla Extract
Fruits
- 1 cup Fresh Strawberries, chopped
- 1 cup Fresh Rhubarb, chopped
Instructions
- Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and dust it with flour to prevent sticking. This simple step ensures a flawless release after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk them together until well blended. The dry ingredients set the foundation for your cake’s texture.
- Cream Butter and Sugar: In a separate bowl, cream the unsalted butter with the granulated sugar until it’s light and fluffy. This step is crucial as it incorporates air into the batter, making your cake light and airy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth. The eggs help to create a rich, moist cake that pairs perfectly with the fruits.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to over-mix, as this can lead to a denser cake.
- Fold in Fruits: Delicately fold in the chopped strawberries and rhubarb until they are evenly distributed throughout the batter. This step ensures that each slice of your Simple Strawberry Rhubarb Cake is bursting with fruit flavor.
- Bake: Pour the batter into the prepared cake pan and spread it out evenly. Bake for about 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Aromas will begin to fill your kitchen, and patience will be your only challenge.
- Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling stage is essential for a moist, well-formed cake.
Notes
- Choose Fresh Ingredients: Using ripe, in-season strawberries and rhubarb enhances the overall flavor of your cake.
- Don’t Overmix: Mix until just combined to maintain a light texture, ensuring your cake rises well.
- Check for Doneness: Always test with a toothpick; a few crumbs are perfect, but it shouldn’t be wet.
- Let It Cool: Allowing the cake to cool before slicing helps maintain its integrity and flavor.
- Experiment with Accompaniments: Top it with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg