Easy Strawberry Rhubarb Cake
This Strawberry Rhubarb Cake is really easy to bake. It's a soft and fluffy vanilla cake base with sweet strawberries and rhubarb in every bite. A buttery sugar streusel is sprinkled on top too.
Ingredients
- For the cake
- 1/2 cup oil
- 2/3 cups plain yogurt* room temperature
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 3/4 cups all-purpose flour + 1 tbsp for dusting
- 2/3 cups white sugar
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 cup strawberries chopped
- 1 cup rhubarb sliced
- For the streusel
- 3/4 cups all-purpose flour
- 5 tbsp butter softened
- 1/3 cup white sugar
Instructions
- For the streusel
- In a medium-sized bowl, add flour, softened butter, and white sugar. Mix together until a streusel forms. Set in the fridge to chill while you make the cake batter.
- 3/4 cups all-purpose flour,5 tbsp butter,1/3 cup white sugar
- For the cake
- Preheat the oven to 350℉/176℃ and prepare the pan by lining it with parchment paper and gently greasing the other 2 sides. Then chop the strawberries and rhubarb into small pieces and set aside.
- 1 cup strawberries,1 cup rhubarb
- In a medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
- 1 3/4 cups all-purpose flour,2 tbsp cornstarch,1 tsp baking powder,1/2 tsp baking soda,1/4 tsp cinnamon,1/4 tsp salt
- In a large bowl, add white sugar and eggs. Whisk together until well combined.
- 2/3 cups white sugar,2 large eggs
- Add in the oil and continue whisking.
- 1/2 cup oil
- Whisk in the yogurt and vanilla until smooth.
- 2/3 cups plain yogurt*,1 tbsp vanilla
- Add the dry into the wet ingredients and using a spatula, gently fold until almost no dry streaks appear.
- Into the bowl with strawberries and rhubarb, add 1 tbsp of flour and mix around to evenly coat the fruit and soak up any extra juices.
- Spread the batter evenly into the prepared pan and then evenly sprinkle the strawberries and rhubarb on top. Then sprinkle the streusel on top.
- 1 cup strawberries,1 cup rhubarb
- Bake the cake for 45-60 minutes or until a toothpick inserted comes out clean. Mine took 50 minutes exactly.
- Allow to cool, slice, and enjoy! This rhubarb strawberry cake is really tasty! It stays good on the counter for two days, and in the refrigerator in an airtight container for 5 days!
Notes
Plain yogurt - You can also substitute for sour cream or kefir.
Nutrition Serving:
1slice Calories: 347kcal Carbohydrates: 53g Protein: 4g Fat: 13g Saturated Fat: 1g Polyunsaturated Fat: 4g Monounsaturated Fat: 8g Trans Fat: 0.1g Cholesterol: 1mg Sodium: 120mg Potassium: 115mg Fiber: 2g Sugar: 24g Vitamin A: 30IU Vitamin C: 10mg Calcium: 56mg Iron: 2mg