Description
Nana’s Strawberry Rhubarb Cake is a delightful old-fashioned summer dessert that perfectly balances the tartness of rhubarb with the natural sweetness of strawberries. This moist, tender cake features a cinnamon-brown sugar topping for an extra touch of flavor, making it a nostalgic treat perfect for family gatherings or an afternoon snack.
Ingredients
Scale
Cake Batter
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
Fruit Filling
- 1 1/2 cups chopped fresh rhubarb
- 1 cup sliced fresh strawberries
- 1 tablespoon all-purpose flour (for tossing fruit)
Topping
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly.
- Cream sugar and butter: In a large mixing bowl, beat the granulated sugar and softened butter together until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract to enhance flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Mix dry and wet ingredients: Add the flour mixture to the creamed mixture alternately with sour cream, beginning and ending with the flour, and mix until just combined to avoid overmixing.
- Toss fruit with flour: In another bowl, gently toss the chopped rhubarb and sliced strawberries with 1 tablespoon of flour to keep them from sinking during baking.
- Fold fruit into batter: Carefully fold the floured fruit mixture into the batter to maintain the fruit’s distribution without breaking it up.
- Transfer to pan: Spread the batter evenly into the prepared greased baking dish, smoothing the surface for even cooking.
- Add topping: In a small bowl, mix the brown sugar and ground cinnamon, then sprinkle this mixture evenly over the top of the batter to create a flavorful crust.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool and serve: Allow the cake to cool slightly in the pan before serving to let the flavors settle and make slicing easier. Optionally serve warm with whipped cream or vanilla ice cream for added indulgence.
Notes
- Frozen fruit can be used if fresh is unavailable; just thaw and drain thoroughly before tossing with flour.
- For a richer variation, drizzle vanilla glaze over the cooled cake or serve warm with whipped cream or vanilla ice cream.
