Rustic Rhubarb Strawberry Cake Recipe
This Rustic Rhubarb Strawberry Cake is an absolute delight to make and eat during summer. Rhubarb is very popular in Ireland and the UK and this cake really lets the rhubarb and sweet, in season strawberries shine. A very simple vanilla cake batter is topped with freshly sliced rhubarb and strawberries to make this tasty cake. It’s not too sweet and bursting with flavour. Perfect to go with a cup of tea or coffee!
So how do I make this Rustic Rhubarb Strawberry Cake from scratch?
This delicious cake is so easy to make.
This is a simple cake made using the creaming method. This means that fat and sugar are beaten or “creamed” until pale and creamy. The eggs are then added, followed by the flour and flavouring.
To begin making this cake, add the soft butter and brown sugar to a large mixing bowl. Beat together for 3-4 minutes until pale and creamy. Add in the eggs, one by one, mixing well in between additions. You batter may start to curdle a little bit here, this is fine. Add the flour, baking powder and beat for 1-2 minutes until smooth and few lumps remain. Add half of the sliced rhubarb and mix. Grease and line the one 8 inch cake tins and transfer the batter to the tin. Spread the batter evenly before scattering over the remaining rhubarb and sliced strawberries. Gently push the fruit into the cake batter. Sprinkle the brown sugar over the fruit.
Bake for 45-60 minutes. You will know the cake is cooked when a skewer inserted into the middle comes out clean. You can also tell by pressing gently on the top of the cake. If it springs back, it is ready. Allow to cool fully before removing from the tin and serving.
Frequently Asked Questions
This cake, if stored in an airtight container or tightly wrapped with cling film, can last for up to 5 days in the fridge or in a cool room. The cake is best served at room temperature so remove from the fridge at least 30 minutes before serving if possible.
You absolutely can! Just make sure you still slice the rhubarb and strawberries into chunky slices if possible.
Start off by immediately removing all the leaves and washing your hands thoroughly. The leaves are toxic and should not be consumed under any circumstance. Next, wash the rhubarb well with plain, cold water and leave to air dry. Once dry, take a sharp knife and slice into rough chunks.
Yes, absolutely! For best results, freeze the cake as soon as it has cooled down after baking. Wrap tightly in cling film or place into an airtight container and freeze for up to 3 months. Defrost at room temperature for 2-3 hours before serving.
For more Cake Recipes, check out my Cake Category, here.
Maybe you have lots of rhubarb to use up? You can take a peek at my Rhubarb Recipes, here.
Rustic Rhubarb Strawberry Cake
Equipment
- 1 stand mixer with paddle attachment or electric whisk
- 1 Large mixing bowl
- 1 Sieve
- 1 Rubber Spatula or Wooden Spoon
- 1 8 inch cake tin
Ingredients
- 110 grams butter room temperature
- 110 grams soft brown sugar
- 1 tsp vanilla paste or extract
- 2 whole eggs
- 130 grams plain flour
- 1 tsp baking powder
- 180 grams rhubarb washed and sliced
- 100 grams strawberries washed and sliced
- 20 grams soft brown sugar
Instructions
- Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
- In a large mixing bowl, add the room temperature butter, brown sugar and vanilla. Beat together for 2-3 minutes until pale and creamy using an electric whisk or the paddle attachment in a stand mixer.
- Add in the eggs, one at a time and beat together well until combined.
- Sieve in the flour and baking powder and mix together using a rubber spatula or wooden spoon until no lumps of flour remain.
- Add half of the sliced rhubarb to the cake batter and mix together.
- Transfer the cake batter to a greased and lined 8 inch cake tin. Spread the batter evenly around.
- Scatter the remaining rhubarb and sliced strawberries over the cake batter. Gently press the fruit into the batter. Sprinkle the brown sugar over the fruits.
- Bake for 45-60 minutes until a light golden brown colour has been achieved all over the top of the cake and a skewer inserted into the middle comes out clean.
- Allow to cool before removing from the tin and slicing.
- Store any leftovers in an airtight container or wrap tightly. Store at room temperature for 2 days or in the fridge for 3-4 days. Allow to come to room temperature before serving.
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