My Facebook friend Lisa recommended this recipe for Special Rhubarb Cake and I am so glad she did!
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
You will need 1 cup of chopped rhubarb.
You will need 1 cup of chopped strawberries.
FYI: I am going to follow Lisa’s lead and double the amount of fruit next time!
Mix together 2 tablespoons softened butter and 1 cup sugar. Then add 1 egg.
In a separate bowl whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt.
Add the dry ingredients in batches alternating with…
1 cup buttermilk.
Beat until just moistened.
Fold in fruit.
Add to greased 9″ square baking pan. (Next time I am going to use a bundt cake pan.)
To make the streusel topping mix together 1/4 cup flour, 1/4 cup sugar and 2 tbsp melted butter.
OK I just had to show off my super-cute pig spatula that my friend Kris gave me!
Spread evenly over the top of the 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
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.
We had our last official clay class last week so I took some slices in to celebrate with my classmates.
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.
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I love a good rhubarb-strawberry combination — whether in cake, pie or jam.
Me too, absolutely one of my favs!
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 !!!
Got it done and is it ever great . This is exactly how I remember the cake my mom made . Really moist and really yummy !!!
Oh that is so wonderful Wayne! I am so glad. 🙂
Looks great, Suzie. And I thank you for all the time that you put into these photos. You rock.
Thank you! I do work hard on my photos so that means so much. 🙂
I love rhubarb and can’t wait to make this. Thanks Suzie.
My pleasure Johnny, enjoy! It’s sooooo good!
I have that same spatula and 2 more to go with it! A Set! I just got some fresh strawberries and my rhubarb is still producing wonderful stocks. I am making this today! Thank you.
Can I double the recipe to put in a 9×13 pan