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A freshly baked Strawberry Rhubarb Cake 2 sitting on a rustic wooden table in a sunlit kitchen.

Strawberry Rhubarb Cake 2

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5 from 10 reviews

  • Author: Teresa Flagler
  • Total Time: 1 hour 10 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This nostalgic summer cake combines tart rhubarb and sweet strawberries in a moist, yogurt-based batter topped with a buttery cinnamon streusel. It is a simple, comforting dessert that perfectly captures the essence of a traditional garden harvest.

Ingredients

  • 1 cup fresh rhubarb, sliced
  • 1 cup fresh strawberries, chopped
  • 1 1/2 cups all-purpose flour
  • 1 cup plain yogurt, room temperature
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 cup white sugar
  • 1/4 cup white sugar (for streusel)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon all-purpose flour (for fruit coating)

Instructions

  1. In a medium bowl, combine the flour, softened butter, and sugar for the streusel until large crumbs form, then refrigerate until needed.
  2. Preheat your oven to 350℉ (176℃) and line a baking pan with parchment paper, lightly greasing the sides.
  3. In a medium bowl, whisk together the all-purpose flour, cinnamon, cornstarch, baking soda, baking powder, and salt.
  4. In a large mixing bowl, whisk the white sugar and eggs together until the mixture is pale and frothy.
  5. Gradually whisk in the oil, then fold in the room temperature yogurt and vanilla extract.
  6. Gently fold the dry ingredients into the wet mixture with a spatula, stopping just before the flour is fully incorporated.
  7. Toss the chopped strawberries and rhubarb with one tablespoon of flour in a separate bowl to prevent sinking.
  8. Spread the batter into the prepared pan, top with the fruit and chilled streusel, and bake for 45 to 60 minutes until a toothpick comes out clean.

Notes

For the best results, allow the cake to cool in the pan for at least twenty minutes to let the fruit juices set properly. If you are using very thick rhubarb stalks, slice them extra thin to ensure they become perfectly tender during the baking process.

  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/strawberry-rhubarb-cake-2/