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I love making Summer Strawberry Rhubarb Cake anytime those fruits are in season. You've got sweet strawberries and tangy rhubarb in every bite, all wrapped up in a soft, buttery crumb people just keep coming back for. We bring it out for our family picnics, but honestly, it's just as nice with a cup of tea or coffee for a chill treat.
The first time I made this was for a neighbor’s potluck and I came home without a crumb left. After that, everyone started asking for it whenever berries and rhubarb showed up at the market.
Dreamy Ingredients
- Pinch of salt: highlights the flavors but you can skip it if you’re using salted butter
- Vanilla extract: gives everything a lovely cozy smell and taste use the real deal if you can
- Large eggs: binds everything so it's sturdy bring them out of the fridge to warm up for easy mixing
- Whole milk: keeps things nice and moist pick whole milk for the creamiest outcome
- Unsalted butter softened: adds that rich flavor and soft bite let it get to room temp so it mixes fast
- Baking powder: makes your cake puff up so it’s light and not dense
- All purpose flour: gives shape to your cake sift it if you want an even fluffier bite
- Granulated sugar: sweetens things — taste your fruit first, you might want a little less if they’re already super sweet
- Fresh rhubarb chopped: pick out the staff that's still crisp and bright avoid limp ones
- Fresh strawberries sliced: go for bright, fragrant, firm strawberries for the best flavor
Simple Step-by-Step Guide
- Let It Cool and Slice:
- After baking, let your cake sit about ten minutes, then carefully loosen around the edges before popping it out. Give it a full cool down or slice a little warm for best texture.
- Bake:
- Scoop the batter into your greased round pan and spread it gently. Slide it into your preheated oven for forty-five minutes until it looks golden and a toothpick comes out mostly clean.
- Fold in the Fruity Bits:
- Very gently fold your rhubarb and strawberries into your batter. Don’t stir too much or you’ll lose those pretty swirls and chunks in every piece.
- Mix It Together:
- Working in turns, pour in a bit of your flour mixture and some milk into the wet bowl, repeating until everything is just mixed. Stop once you don’t see any more flour so it stays soft.
- Get the Dry Stuff Ready:
- Whisk up your salt, baking powder, and flour so they're blended well and every bite rises the same.
- Add Eggs with Vanilla:
- Crack eggs in, one at a time with a good mix after each, then pour in your vanilla for a warm smell and taste.
- Cream Sugar & Butter:
- In a big bowl, blend your soft butter and the rest of the sugar until it looks lighter and fluffed up. You're making little air bubbles for a softer cake.
- Prep the Fruit:
- Sprinkle sugar over the strawberries and rhubarb and let them hang out for ten minutes. It helps the fruit turn juicy and soft for your cake.
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I really owe it to rhubarb for making this cake special. When my grandma first let me try some from her garden, I thought it was just for pies. Turns out, it’s totally the star here and reminds me of sunny days in her kitchen.
Storage Tips
If you wrap it up tight or stash in an airtight box, this cake stays soft on the counter for about three days. It hangs onto freshness for a week in the fridge. Freezing is great too — wrap up slices, defrost overnight, and they’re pretty much as good as day one.
Ingredient Swaps
Can’t get fresh strawberries or rhubarb? Go for frozen — just drain off any liquid first so things don’t get soggy. Want a nutty spin? A small handful of toasted almonds mixed with the fruit is awesome.
Serving Ideas
This one’s great straight up but even better with some whipped cream or a scoop of vanilla ice cream. Slightly warm is extra comforting, or wrap up pieces for a picnic and enjoy them outdoors.
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The Story Behind It
Strawberries and rhubarb have teamed up in summer treats all over North America and Europe for ages since they’re ready to pick at the same time. Instead of going for pie or crumble, baking them into a cake makes it easier to bring with you and still lets their flavors shine.
Recipe FAQs
- → What’s the best way to use frozen rhubarb or strawberries?
Go ahead and toss in frozen fruit, just let it thaw and dump any extra liquid before mixing everything together.
- → How do I keep it from drying out?
Be gentle mixing, and make sure you’re not skimping or guessing on the wet and dry stuff. All the fruit and buttery goodness really keep it soft.
- → Can I swap out or cut down on the sugar?
Totally—change up the sugar amount or use your favorite alternative. The texture will still turn out great.
- → What pan should I bake it in?
Grab a regular 8 or 9-inch round pan. Grease it up well, so nothing sticks behind.
- → What’s a fun way to serve it?
It’s awesome with a scoop of vanilla, a fluffy cream cloud, or shake some powdered sugar over the top for extra fun.