Loaded with fresh rhubarb, fresh strawberries, buttermilk, and a
cinnamon-sugar topping, Old-Fashioned Strawberry Rhubarb Cake is sure
to please. Its tender cake and crisp cinnamon-sugar top are reminiscent of
coffee cake, making this tasty treat perfect for any time of the day --
breakfast, brunch, AND dessert.
When you think Old-Fashioned Strawberry Rhubarb Cake, think more coffee cake
than fluffy yellow cake with strawberries and rhubarb in it. -- Because this
old-timey cake is infused with brown sugar, buttermilk, and topped with a
tasty layer of cinnamon-sugar. The cinnamon-sugar bakes into a nice crisp
coating on top, giving the cake a definite coffee cake taste and feel.
And that coffee cake-like texture and taste? -- It's pure rhubarb
deliciousness just like Grandma used to make.
Loaded with rhubarb, brown sugar, and buttermilk, this cake's one old-timey favorite just like Grandma used to make!
With buttermilk in the batter, this cake bakes up moist and tender. -- Which
beautifully compliments the crisp cinnamon-sugar on top. The inside is infused
with brown sugar, fresh strawberries, and fresh rhubarb, which mix with the
cinnamon-sugar topping to deliver up fabulous flavor in every bite.
Serve up a piece of Old-Fashioned Strawberry Rhubarb Cake for breakfast or
brunch like you would traditional coffee cake. Or, top a piece with a dollop
of whipped cream or scoop of vanilla ice cream for one delicious
strawberry-rhubarb dessert. Either way, it's sure to please.
What's to Love About This Recipe?
- Crunchy cinnamon-sugar topping - Old-Fashioned Strawberry Rhubarb cake is sprinkled with a tasty layer of cinnamon-sugar that turns into a nice crisp coating on top as it bakes. It gives the cake a definite coffee cake taste and feel that's oh-so delicious.
- Great flavor - Infused with brown sugar, fresh strawberries and rhubarb, and cinnamon-sugar on top, this old-timey cake is also infused with great flavor.
- Moist & tender texture - With buttermilk in the batter, this cake bakes up moist and tender. -- Which beautifully compliments the crisp cinnamon-sugar on top.
- Old-fashioned favorite - Loaded with rhubarb, brown sugar, and buttermilk, this cake's one old-timey favorite just like Grandma used to make!
Old-Fashioned Strawberry Rhubarb Cake Ingredients:
Fresh rhubarb, brown sugar, and its crisp cinnamon-sugar topping are key
to this Old-Fashioned Strawberry Rhubarb Cake's flavor. Along with some
baking staples, to whip up this tasty cake you'll need:
For the cake -
- Fresh rhubarb - Brings the namesake rhubarb flavor to the cake. We think fresh is best, however frozen unsweetened rhubarb may be substituted in a pinch.
- Fresh strawberries - Stick with fresh, rather than frozen, berries for this recipe. Frozen berries are just too "wet" for the cake and will weigh it down as it bakes.
- Brown sugar - The sole sweetener of this cake's batter, light brown sugar creates this cake's deep, rich flavor.
- Buttermilk - Helps the cake bake up tender and moist. Both whole and low-fat buttermilk work just fine.
For the cinnamon-sugar topping -
- Granulated sugar - Forms the base of the cinnamon-sugar topping, and "melts" to create the cake's crisp cinnamon-sugar coating as the cake bakes.
- Ground cinnamon - Brings the fabulous coffee cake-like flavor and feel to this tasty old-timey cake.
- Unsalted butter - Creates the crumb-like texture of the cinnamon-sugar topping. Salted butter can be substituted, if you prefer.
How to Make Old-Fashioned Strawberry Rhubarb Cake:
As far as cakes go, Old-Fashioned Strawberry Rhubarb Cake is pretty
straightforward to make.
Start the cake's batter by creaming together some butter, brown sugar, and salt until the mixture is light and fluffy. Beat
in a couple of eggs and a bit of vanilla. Then alternately add a mixture of buttermilk with baking soda and
all-purpose flour, beating on low speed after each addition until
the ingredients are just combined.
Fold in chopped fresh rhubarb and diced fresh strawberries and spread
the batter into a greased baking pan. Sprinkle cinnamon-sugar topping
evenly on top of the batter.
Pop the pan in the oven and bake the cake for about 40-45 minutes, until a wooden pick inserted in the center comes out
clean.
The cake will bake up tender and moist, with the cinnamon-sugar topping
"melted" into a nice crisp cinnamon-sugar coating across the entire top
of the cake.
Allow the cake to cool, then serve up pieces for breakfast or brunch
like you would traditional coffee cake. Or, top a piece with a dollop of
whipped cream or scoop of vanilla ice cream for one delicious
strawberry-rhubarb dessert. Either way, Old-Fashioned Strawberry Rhubarb
Cake is sure to please.
Recipe FAQs:
- Can I use frozen rhubarb instead of fresh to make Old-Fashioned Strawberry Rhubarb Cake? - We think fresh is best! With that being said, frozen unsweetened sliced rhubarb can be substituted for fresh instead. Measure the 1 & 1/2 cups of rhubarb for the cake while the rhubarb is still frozen, then thaw, drain, and coarsely chop.
- Can I leave out the strawberries and make this cake just an old-fashioned rhubarb cake? - Absolutely! If you prefer your old-fashioned strawberry rhubarb cake without the strawberries, no problem. Leave them out and proceed with the recipe as written to bake up a rhubarb-only version of this tasty cake.
- How do I store Old-Fashioned Strawberry Rhubarb Cake? -- On the counter or in the refrigerator? - Because of the fruit in the cake, we recommend that you store Old-Fashioned Strawberry Rhubarb Cake in the refrigerator. -- It will last longer that way. If stored on the counter top at room temperature, the strawberry and rhubarb pieces in the cake can start to taste a little "off" after a couple of days or so.
- Can I freeze Old-Fashioned Strawberry Rhubarb Cake? - Sure thing! Old-Fashioned Strawberry Rhubarb Cake freezes very well. Wrap well in plastic wrap and freeze for up to about 2 months.
Check out these other super tasty dessert recipes:
Thank you for stopping by The Kitchen is My Playground. We'd love
to have you back soon!
Yield: 12-15 servings
Old-Fashioned Strawberry Rhubarb Cake
Loaded with fresh rhubarb, fresh strawberries, buttermilk, and a
cinnamon-sugar topping, Old-Fashioned Strawberry Rhubarb Cake is sure
to please. Its tender cake and crisp cinnamon-sugar top are
reminiscent of coffee cake, making this tasty treat perfect for any
time of the day -- breakfast, brunch, and dessert.
Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M
Ingredients
Cinnamon-Sugar Topping:
- 1/2 c. granulated sugar
- 1 tsp. ground cinnamon
- 2 T. unsalted butter, softened just slightly
Cake:
- 1/2 c. unsalted butter, softened
- 1 1/2 c. light brown sugar
- 1/4 tsp. salt
- 2 eggs
- 1 tsp. vanilla extract
- 1 c. buttermilk
- 1 tsp. baking soda
- 2 c. all-purpose flour
- 1 1/2 c. chopped fresh rhubarb
- 1 c. diced fresh strawberries
Instructions
Prepare the Cinnamon-Sugar Topping:
- In a small bowl, stir together granulated sugar and cinnamon.
- Cut butter into small cubes. Using a pastry blender or fork, cut butter into cinnamon-sugar mixture until mixture resembles coarse crumbs.
- Set aside.
Prepare & Bake the Cake:
- Grease a 9x13-inch baking pan. Set aside.
- In a large bowl, beat the 1/2 cup butter with an electric mixer on medium speed for 30 seconds.
- Add brown sugar and salt. Beat until light and fluffy, scraping down bowl as needed. Beat in eggs and vanilla.
- Combine buttermilk and baking soda in a small bowl. Alternately add buttermilk mixture and flour, beating on low speed after each addition until just combined.
- Fold in rhubarb and strawberries. Spread batter into prepared baking pan and sprinkle cinnamon-sugar topping evenly on top of the batter.
- Bake at 350℉ for 40-45 minutes, until a wooden pick inserted in the center comes out clean.
- Cool in pan on a wire rack for at least 30 minutes before serving. Serve warm or at room temperature, with a dollop of whipped cream or scoop of vanilla ice cream if you'd like.
- Store cake in refrigerator.
TRACEY'S NOTES:
- The strawberries can be omitted for a straight-up rhubarb cake, if you'd like.
- Frozen unsweetened sliced rhubarb can be substituted for fresh. Measure the 1 & 1/2 cups of rhubarb for the cake while the rhubarb is still frozen, then thaw, drain, and coarsely chop.
Images and text ©The Kitchen is My Playground
This post is linked with Weekend Potluck.
Hi Tracey!! Nina's Mom here!!
ReplyDeleteLove your blog!! Do you have a good recipe for apple squares?
I lost my Mom's recipe. It was really thick dough.
Hi, there!! Thank you so much for your kind words about my blog. It's certainly a lot of fun to write! I don't have a straight-up apple squares recipe, but I do have a FABULOUS Caramel Apple Cheesecake Squares recipe that are so, so good. Here's the link in case that will work for what you're thinking: https://www.thekitchenismyplayground.com/2011/10/caramel-apple-cheesecake-squares-improv.html
DeleteI just pinned your awesome feature to our features board for Full Plate Thursday. Thanks so much for sharing and come back to see us soon!
ReplyDeleteMiz Helen