Description
Strawberry Rhubarb Cake transports memories of warm childhood afternoons spent picking fresh fruit in grandma’s garden. Tender crumbs packed with tangy rhubarb and sweet strawberries make this simple cake a nostalgic treat your family will adore.
Ingredients
Scale
Primary Ingredients:
- 1 ¾ cups all-purpose flour
- 1 cup strawberries
- 1 cup rhubarb
- 2 large eggs
- ⅔ cups white sugar
Supporting Ingredients:
- ½ cup oil
- ⅔ cups plain yogurt
- 5 tablespoons butter
Flavoring and Leavening Agents:
- 1 tablespoon vanilla
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¾ cups all-purpose flour
- ⅓ cup white sugar
Instructions
- Preheat oven to 350℉. Line a 9-inch cake pan with parchment paper and lightly grease remaining sides.
- Chop 1 cup strawberries and 1 cup rhubarb into small, uniform pieces.
- Mix 1 ¾ cups flour, ¼ tsp cinnamon, 2 tbsp cornstarch, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt in a medium bowl.
- Whisk ⅔ cup white sugar and 2 large eggs in a large bowl until well combined.
- Pour ½ cup oil into sugar-egg mixture and continue whisking.
- Add ⅔ cup yogurt and 1 tbsp vanilla, whisking until smooth.
- Gently fold dry ingredients into wet ingredients using a spatula until barely combined.
- Toss strawberries and rhubarb with 1 tbsp flour to prevent sinking and absorb extra moisture.
- Spread batter evenly in prepared pan and distribute fruit across the top.
- Sprinkle prepared streusel over fruit layer.
- Bake at 350℉ for 50-60 minutes, checking with a toothpick for doneness.
- Remove from oven and cool completely before slicing.
Notes
- Dust fruit with flour to prevent sinking and distribute evenly throughout the cake.
- Chop rhubarb and strawberries into small, uniform pieces for consistent baking and texture.
- Use full-fat plain yogurt for a richer, more tender crumb that keeps the cake moist.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend and ensure your cornstarch is certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 232 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 37 mg