Get the Recipe: Strawberry Rhubarb Cake
An easy and delicious strawberry rhubarb cake that can be made with fresh or frozen fruit. Not too sweet, so it's perfect to enjoy any time of day!
Ingredients
- 1 cup (100 g) strawberries, Fresh strawberries recommended
- 3 cups (300 g) rhubarb, fresh or frozen, chopped into 1/2-inch pieces
- 3/4 cup (175 g) butter, at room temperature
- 3/4 cup + 2 Tablespoons (175 g) white granulated sugar
- 3 large eggs
- 2 1/4 cups (275 g) all-purpose flour, spooned and levelled
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (125 g) vanilla yogurt, or plain yogurt + 1/2 tsp vanilla extract
For topping before baking:
- 1 Tablespoon white granulated sugar
For serving:
- icing/confectioners' sugar, for dusting
Instructions
- Tip! For best results, use a kitchen scale and the weight measurements provided. If not using a scale, be sure to measure the flour using the spoon and level method to avoid adding too much flour.
- Preheat oven to 350F (non-convection/not fan-assisted). Prepare a 9 or 10-inch springform pan by spraying with baking spray and lining the bottom of the pan with parchment paper. Set aside.
- Cut the strawberries in half or quarters, if large. If using frozen rhubarb, use it frozen. Cut the rhubarb into 1/2-inch long pieces. Sprinkle with 1 Tablespoon of sugar and stir together. Set aside.
- Add the butter to the bowl of a stand mixer fitted with the paddle attachment (of a bowl with an electric beater.) Add the sugar to the bowl and cream together at medium speed for about 2 minutes or until light and fluffy. Add the eggs one at a time, beating in between additions. Scrape the bowl and beat briefly.
- In a medium bowl, whisk together the flour, baking powder and salt. Add the flour to the batter alternately with the yogurt, adding 3 additions of flour and 2 additions of yogurt. Mix just until well combined.
- Tip! When scattering the fruit on the batter, try your best to keep the fruit from touching the sides of the pan, as it may scorch during baking and introduce a bit of bitter flavour.
- Spoon the dough into the prepared springform pan and spread and level the batter. Scatter 1/2 of the rhubarb/strawberry mixture over the top of the batter. Use the back of a spoon to press the fruit into the batter about 1/2 inch or so. Scatter the remaining fruit mixture over the top evenly.
- Tip! Baking times will vary. Cakes using frozen fruit will take longer to bake. A thicker 9-inch cake will take longer to bake than the thinner 10-inch cake Darker springform pans will bake more quickly than light-coloured pans. Check the cake regularly during the last half of baking and test as needed. The top of the cake should start to show some colour as it nears done.
- Bake the cake for 40-65 minutes or until a tester inserted in the centre of the cake comes out clean. Allow the cake to cool in the pan for 5 minutes, then run a knife around the edge of the pan and remove the outer ring. Allow to cool completely.
- Dust with icing/confectioners' sugar before serving.
Notes
This cake is best enjoyed the day it is baked or within 24 hours of baking. Due to the large amount of fruit, the cake will moisten as it sits.
Freeze this cake for up to 3 months for longer storage.
Be sure to read the notes above this recipe card for more tips on making this recipe. You'll also find step-by-step photos there that you might find helpful.
Serving: 1servings, Calories: 354kcal, Carbohydrates: 48g, Protein: 6g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 93mg, Sodium: 200mg, Potassium: 270mg, Fiber: 2g, Sugar: 25g, Vitamin A: 551IU, Vitamin C: 11mg, Calcium: 98mg, Iron: 2mg
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