Description
This Strawberry Rhubarb Cake is a delightful and moist dessert that combines the sweet and tart flavors of fresh strawberries and rhubarb in a tender, buttery cake. Perfect for spring and summer gatherings, this cake is easy to prepare, featuring a soft crumb enriched with sour cream or Greek yogurt for extra moisture and tang.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Fruits
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb (fresh or frozen, thawed)
Optional
- Powdered sugar for dusting
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Combine dry ingredients and sour cream: Alternately add the dry flour mixture and the sour cream (or Greek yogurt) to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in fruits: Gently fold in the chopped strawberries and rhubarb, making sure they are evenly distributed throughout the batter without breaking them down.
- Pour and smooth: Pour the batter into the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool: Let the cake cool in the pan for 15 minutes to set, then transfer it to a wire rack to cool completely.
- Optional finishing touch: Before serving, optionally dust the top of the cooled cake with powdered sugar for a sweet decorative touch.
Notes
- Use fresh or frozen rhubarb, ensuring frozen rhubarb is fully thawed and drained to avoid excess moisture.
- Substituting sour cream with plain Greek yogurt adds extra protein and a slight tang while maintaining moisture.
- For best texture, do not overmix the batter once the dry ingredients are combined.
- This cake is best served within 2 days but can be stored in an airtight container at room temperature.
- To enhance the strawberry flavor, use ripe, fragrant berries.
