Simple Farmhouse Buttermilk Strawberry Rhubarb Cake
Juicy sweet strawberries, tart rhubarb and creamy tangy buttermilk make this the perfect farmhouse style strawberry rhubarb cake. Simple to put together and elegant enough to place in the middle of the table to serve for dessert. It's the perfect spring time cake.
- 1 cup flour
- 1 teaspoon ground cardamom
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup caster or granulated sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup buttermilk
- 1/2 cup unsalted butter
- 1 pint strawberries sliced
- 3 stalks rhubarb sliced into 1 cm lengths
- confectioners sugar
Preheat the oven to 160C or 350F. Place a piece of parchment paper or greaseproof into an 8-or 9-inch cast iron pan and grease with butter.
In a bowl, whisk together the flour, cardamom, baking powder, and salt. In a separate large bowl, beat the eggs until foamy. Whisk in the sugar and vanilla extract. Pour in the buttermilk and whisk to combine.
Add half of the flour mixture to the wet ingredients, stirring until just combined, then gently fold in half of the melted butter. Repeat with the remaining flour and butter. Pour the cake into the prepared cake tin and top with the sliced strawberries and rhubarb. Bake until the cake turns a deep golden brown and a cake tester inserted into the centre comes out clean, about 35-45 minutes. Transfer the skillet to a cooling rack and let sit for 5 minutes. The cake may be served warm or at room temperature, directly from the skillet; whichever you choose, be sure to dust with confectioners sugar before serving.