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Strawberry Rhubarb Cake Recipe

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4.4 from 33 reviews

This delightful Strawberry Rhubarb Cake combines the tartness of fresh rhubarb and the natural sweetness of strawberries into a moist, cardamom-spiced cake. Baked in a cast iron skillet, this recipe offers a tender crumb with a beautiful golden crust, perfect for a cozy dessert or an elegant teatime treat.

  • 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)

Fruits

  • 2 to 2.5 cups sliced strawberries (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 (175°C). Line an 8-inch cast iron skillet with parchment paper and grease it with butter to ensure the cake does not stick.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cardamom, baking powder, and kosher salt until uniformly combined.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs until foamy. Then whisk in the granulated sugar and vanilla extract until well blended. Add the buttermilk and stir until the mixture is smooth.
  4. Combine Wet and Dry Ingredients: Gradually add half of the flour mixture to the wet ingredients, stirring gently until just combined. Fold in half of the melted butter carefully to maintain the batter’s light texture. Repeat this process with the remaining flour mixture and melted butter, mixing just until incorporated.
  5. Assemble the Cake: Pour the batter evenly into the prepared skillet. Distribute the sliced strawberries and rhubarb evenly on top of the batter, allowing some fruit to sink slightly for moist pockets of flavor throughout the cake.
  6. Bake and Serve: Bake the cake in the preheated oven for 35 to 45 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and place the skillet on a cooling rack. Let the cake cool for about 5 minutes before serving. Dust the top with confectioners sugar for a decorative and sweet finish. Serve warm or at room temperature.

Notes

  • Fresh rhubarb and strawberries are preferred for the best flavor and texture.
  • If you don’t have buttermilk, you can substitute with regular milk mixed with 1 teaspoon lemon juice or vinegar, let sit for 5 minutes.
  • Line the skillet with parchment paper to ensure easy removal and cleanup.
  • Adjust the fruit quantities slightly depending on your preference for tartness or sweetness.
  • Allow the cake to cool slightly before removing from the skillet to prevent breaking.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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