Easy Moist and Fluffy Strawberry Rhubarb Cake
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This Strawberry Rhubarb Cake blends sweet and tart flavors in a buttery base. Simple to make, it's perfect for any occasion. Enjoy warm or at room temperature, with or without whipped cream.
You'll love my other simple cake recipes like this lemon drizzle cake, orange bundt cake, and lemon blueberry loaf cake.
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⭐️ Why this recipe works
- Balanced flavor profile: Combines strawberries' sweetness with rhubarb's tartness.
- Moist texture: Uses buttermilk for a tender and moist crumb.
- Unique spice: Cardamom adds a unique, aromatic spice to the cake.
- Even cooking: Baking in a cast iron skillet ensures even cooking and a slightly crispy edge.
- Accessible: Simple ingredients and straightforward preparation make it accessible for all skill levels.
🧾 Ingredients overview
- All-purpose flour: Provides the structure of the cake.
- Ground cardamom: Adds a warm, aromatic spice.
- Baking powder: Leavens the cake, making it rise.
- Kosher salt: Enhances the overall flavor.
- Eggs: Bind the ingredients and add richness.
- Granulated sugar: Sweetens the cake.
- Vanilla extract: Adds a depth of flavor.
- Buttermilk: Contributes to a moist and tender texture.
- Unsalted butter: Adds richness and flavor.
- Strawberries: Provide sweetness and a burst of fruit flavor.
- Rhubarb: Adds a tart contrast to the sweet strawberries.
- Confectioners sugar: For dusting and a touch of extra sweetness.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Moist and Fluffy Strawberry Rhubarb Cake recipe step-by-step
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, ground cardamom, baking powder, and kosher salt.
- Mix Wet Ingredients: Beat the eggs until foamy in a large bowl. Whisk in the granulated sugar and vanilla extract until well combined. Add the buttermilk and mix until smooth.
- Combine Wet and Dry Ingredients: Gradually add half of the flour mixture to the wet ingredients, stirring until just combined. Gently fold in half of the melted butter. Repeat with the remaining flour mixture and melted butter.
- Assemble the Cake: Pour the batter into the prepared skillet. Evenly distribute the sliced strawberries and rhubarb on top of the batter.
- Bake and Serve: Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Transfer the skillet to a cooling rack and let the cake cool for about 5 minutes. Serve the cake warm or at room temperature. Dust with confectioner's sugar before serving.
📖 Substitutions and variations
- Flour: Substitute with gluten-free all-purpose flour for a gluten-free version.
- Cardamom: Use cinnamon or nutmeg if you prefer a different spice.
- Buttermilk: Substitute with a mixture of milk, lemon juice, or vinegar if buttermilk is unavailable.
- Strawberries and Rhubarb: Use other fruits like raspberries, blueberries, or peaches for different flavor combinations.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother batter.
- Even Fruit Distribution: Press the fruit lightly into the batter to ensure even distribution.
- Skillet Heating: Preheat the skillet for a few minutes before adding the batter for a crispier edge.
- Toothpick Test: Insert a toothpick into the center of the cake; when it is done, it should come out mostly clean with a few moist crumbs.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled cake in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months.
- Reheat: To refresh the cake, warm slices in a 350°F oven for 5-10 minutes or microwave for about 20-30 seconds.
❓Recipe FAQ's
Can I use frozen strawberries and rhubarb?
Yes, but thaw and drain them well to avoid excess moisture in the batter.
Can I make this cake dairy-free?
Yes, use a dairy-free butter alternative and replace buttermilk with a mixture of dairy-free milk and lemon juice or vinegar.
What if I don't have cardamom?
You can use cinnamon, nutmeg, or allspice as substitutes for cardamom.
What can I use instead of a cast iron skillet?
An 8-inch cake pan or springform pan will work as well. Adjust baking time as needed.
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Strawberry Rhubarb Cake
This Strawberry Rhubarb Cake is a perfect blend of sweet and tangy flavors. It’s a single-layer cake that can be enjoyed on its own or with a dollop of whipped cream. Simple yet delicious, it's an ideal treat for any occasion.
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Servings: 10 slices
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 teaspoon ground cardamom
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 large eggs
- ¾ cup (150 g) granulated sugar
- ½ teaspoon vanilla extract
- ⅓ cup (80 ml) buttermilk
- ½ cup (115 g) unsalted butter, melted
- 2 to 2.5 cups (300 g) sliced strawberries, 1 pint
- 1.5 to 2 cups (185 g) sliced rhubarb, 3 stalks
- Confectioners sugar for dusting
Instructions
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.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, ground cardamom, baking powder, and kosher salt.
Mix Wet Ingredients:
- In a large bowl, beat the eggs until foamy.
- Whisk in the granulated sugar and vanilla extract until well combined.
- Add the buttermilk and mix until smooth.
Combine Wet and Dry Ingredients:
- Gradually add half of the flour mixture to the wet ingredients, stirring until just combined.
- Gently fold in half of the melted butter.
- Repeat with the remaining flour mixture and melted butter.
Assemble the Cake:
- Pour the batter into the prepared skillet.
- Evenly distribute the sliced strawberries and rhubarb on top of the batter.
Bake and Serve:
- Bake for 35-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Transfer the skillet to a cooling rack and let the cake cool for about 5 minutes.
- Serve the cake warm or at room temperature.
- Dust with confectioners sugar before serving.
Notes
- Storage: This cake can be stored at room temperature for up to 2 days or refrigerated for up to 5 days. If desired, reheat slightly before serving.
- Variations: You can substitute the strawberries and rhubarb with other seasonal fruits, such as peaches, blueberries, or apples.
- Serving Suggestions: This cake pairs wonderfully with a dollop of freshly whipped cream, a scoop of vanilla ice cream, or a drizzle of homemade custard.
Nutrition
Calories: 271kcal | Carbohydrates: 35g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 103mg | Potassium: 211mg | Fiber: 2g | Sugar: 21g | Vitamin A: 458IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 1mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Hi, are you able to provide measures in grams/ml for this recipe please?
Just updated the recipe card with a toggle for grams! Happy baking! 🙂