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Strawberry Rhubarb Cake Recipe

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4.2 from 13 reviews

This Strawberry Rhubarb Cake is a delightful, tender dessert featuring a fragrant cardamom-spiced batter topped with fresh strawberries and rhubarb. Baked in a cast iron skillet, it offers a moist crumb with a beautiful golden crust, perfect for serving warm or at room temperature. Finished with a light dusting of confectioners sugar, it’s an ideal seasonal treat balancing sweetness and tartness.

  • Total Time: 55 minutes
  • Yield: 10 servings

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon ground cardamom
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt

Wet Ingredients

  • 2 large eggs
  • ¾ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ⅓ cup buttermilk
  • ½ cup unsalted butter, melted

Fruit Topping

  • 2 to 2.5 cups sliced strawberries (about 1 pint)
  • 1.5 to 2 cups sliced rhubarb (3 stalks)

For Serving

  • Confectioners sugar for dusting

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F. Line an 8-inch cast iron skillet with parchment paper and grease it with butter to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cardamom, baking powder, and kosher salt until well combined.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs until foamy. Whisk in granulated sugar and vanilla extract until the mixture is smooth and combined. Add buttermilk and continue mixing until the batter is smooth.
  4. Combine Wet and Dry Ingredients: Gradually add half of the dry flour mixture to the wet ingredients, stirring gently until just combined. Fold in half of the melted butter carefully without overmixing. Repeat the process with the remaining flour mixture and melted butter until fully incorporated.
  5. Assemble the Cake: Pour the prepared batter into the greased and lined skillet, spreading evenly. Evenly distribute the sliced strawberries and rhubarb over the top of the batter.
  6. Bake and Serve: Bake the cake in the preheated oven for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and transfer the skillet to a cooling rack. Allow the cake to cool for about 5 minutes. Serve warm or at room temperature, dusting with confectioners sugar just before serving.

Notes

  • Ensure the butter is melted but not hot when folding into the batter to maintain texture.
  • Use fresh strawberries and rhubarb for best flavor, slicing them evenly for uniform baking.
  • Be careful not to overmix the batter to keep the cake tender and light.
  • Letting the cake cool slightly before serving helps it firm up and improves sliceability.
  • Storing leftovers in an airtight container at room temperature will keep the cake fresh for 2-3 days.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/strawberry-rhubarb-cake-recipe/