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You are here: Home / cake / Astoundingly Moist Strawberry Rhubarb Cake

Astoundingly Moist Strawberry Rhubarb Cake

April 20, 2016 by Suzie the Foodie 10 Comments

Astoundingly Moist Strawberry Rhubarb Cake

My Facebook friend Lisa recommended this recipe for Special Rhubarb Cake and I am so glad she did!

Astoundingly Moist Strawberry Rhubarb Cake

I had just gotten back from my favourite place, Kin’s Farm Market, super-excited they had fresh rhubarb in stock! I could not believe it. Of course I was all set to make a strawberry rhubarb pie but when I saw this recipe, to Reg’s chagrin (he LOVES strawberry rhubarb pie), I had to make it. It is so moist and delicious!

I decided to add strawberries to keep that classic fruit combo flavour so the following is my version of this recipe.

The Recipe

Astoundingly Moist Strawberry Rhubarb Cake

You will need 1 cup of chopped rhubarb. 

Astoundingly Moist Strawberry Rhubarb Cake

You will need 1 cup of chopped strawberries.

Astoundingly Moist Strawberry Rhubarb Cake

FYI: I am going to follow Lisa’s lead and double the amount of fruit next time!

Astoundingly Moist Strawberry Rhubarb Cake

Mix together 2 tablespoons softened butter and 1 cup sugar. Then add 1 egg.

Astoundingly Moist Strawberry Rhubarb Cake

In a separate bowl whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.

Astoundingly Moist Strawberry Rhubarb Cake

Add the dry ingredients in batches alternating with…

Astoundingly Moist Strawberry Rhubarb Cake

1 cup buttermilk.

Astoundingly Moist Strawberry Rhubarb Cake

Beat until just moistened. 

Astoundingly Moist Strawberry Rhubarb Cake

Fold in fruit.

Astoundingly Moist Strawberry Rhubarb Cake

Add to greased 9″ square baking pan. (Next time I am going to use a bundt cake pan.)

Astoundingly Moist Strawberry Rhubarb Cake

To make the streusel topping mix together 1/4 cup flour, 1/4 cup sugar and 2 tbsp melted butter.

Astoundingly Moist Strawberry Rhubarb Cake

OK I just had to show off my super-cute pig spatula that my friend Kris gave me!

Astoundingly Moist Strawberry Rhubarb Cake

Spread evenly over the top of the cake. 

Astoundingly Moist Strawberry Rhubarb Cake

Bake in a preheated 350F oven for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.

FYI: even though a toothpick came out clean the middle of mine was still kind of raw which is why I think I will use a bundt cake pan next time. Do a touch test to check for the doneness in the middle.

Foodie Results

Astoundingly Moist Strawberry Rhubarb Cake

There was also a recipe for a vanilla sauce but it was not necessary. This cake on its own was beautiful! The strawberries were not as present as the rhubarb which sang through in this dish. 

Astoundingly Moist Strawberry Rhubarb Cake

We had our last official clay class last week so I took some slices in to celebrate with my classmates. 

Astoundingly Moist Strawberry Rhubarb Cake

They LOVED it! I was so happy with how the cake turned out. Even though there were issues, the flavour and the texture and the moistness were all so amazing, I have to give it five out of five wooden spoons. With some tweaking it will be a six out of five!

BTW, that is my very own hand-crafted plate that the cake is sitting on! 🙂

OK Reg, now I will make you a strawberry rhubarb pie. 

[yumprint-recipe id=’45’]

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Filed Under: cake, recipe, recipe review, rhubarb, strawberries Tagged With: Cake, delicious, moist, recipe, Rhubarb, Strawberry, Suzie the Foodie

Comments

  1. Debra She Who Seeks says

    April 21, 2016 at 3:36 am

    I love a good rhubarb-strawberry combination — whether in cake, pie or jam.

    Reply
    • Suzie the Foodie says

      April 22, 2016 at 2:28 pm

      Me too, absolutely one of my favs!

      Reply
  2. wayner says

    April 21, 2016 at 12:08 pm

    Saw that Sauce recipe in the original recipe and it puzzled me a bit until I realized it was a CHEATER Creme Anglais . My attempt with the recipe and the increased fruit amounts is on the schedule today(it was far too hot the last few days to consider baking). PS This is almost an exact duplicate of the Lunar Cake I mentioned the other day . Great Post as usual Suzie !!!

    Reply
    • wayner says

      April 22, 2016 at 1:08 pm

      Got it done and is it ever great . This is exactly how I remember the cake my mom made . Really moist and really yummy !!!

      Reply
      • Suzie the Foodie says

        April 22, 2016 at 2:28 pm

        Oh that is so wonderful Wayne! I am so glad. 🙂

        Reply
  3. The Happy Whisk says

    April 23, 2016 at 7:52 am

    Looks great, Suzie. And I thank you for all the time that you put into these photos. You rock.

    Reply
    • Suzie the Foodie says

      April 24, 2016 at 4:47 pm

      Thank you! I do work hard on my photos so that means so much. 🙂

      Reply
  4. Johnny West says

    May 6, 2016 at 8:31 pm

    I love rhubarb and can’t wait to make this. Thanks Suzie.

    Reply
    • Suzie the Foodie says

      May 7, 2016 at 12:39 pm

      My pleasure Johnny, enjoy! It’s sooooo good!

      Reply

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