When spring transitions into early summer, a magical pairing emerges from the garden: sweet strawberries and wonderfully tart rhubarb. This dynamic duo creates a flavor profile that’s truly unforgettable, especially when baked into a tender, moist crumb cake. Our Strawberry Rhubarb Crumb Cake is a testament to this classic combination, offering a delightful balance of fruity goodness with a buttery, streusel topping that adds the perfect crunch.
This isn't just any cake; it's a celebration of seasonal bounty, perfect for weekend brunch, an afternoon treat with coffee, or a light dessert after dinner. Its vibrant flavors and comforting texture make it an instant crowd-pleaser that you'll want to bake again and again.
Why This Strawberry Rhubarb Crumb Cake is a Must-Try
Our recipe for Strawberry Rhubarb Crumb Cake takes the guesswork out of baking, delivering consistent results every time. Here’s why it deserves a spot in your baking rotation:
- Perfectly Balanced Flavor: The inherent sweetness of strawberries beautifully mellows the tartness of rhubarb, creating a harmonious taste.
- Moist and Tender Crumb: Thanks to buttermilk and a careful mixing technique, the cake remains incredibly moist.
- Irresistible Crumb Topping: A generous layer of buttery, cinnamon-spiced streusel adds a textural contrast that’s simply divine.
- Versatile for Any Occasion: It’s casual enough for a family breakfast but elegant enough for a special gathering.
Key Ingredients for Success
Creating this delicious cake relies on a few simple, high-quality ingredients. Most are likely already in your pantry!
Fresh Strawberries and Rhubarb
Opt for firm, ripe strawberries and fresh, crisp rhubarb stalks. If fresh isn't available, frozen works beautifully – just remember to thaw and drain thoroughly. Learn more about the unique characteristics of rhubarb from authoritative sources like Wikipedia to appreciate its culinary versatility.
The Cake Base
You'll need all-purpose flour, granulated sugar, large eggs, unsalted butter, vanilla extract, baking powder, baking soda, and salt. Buttermilk is crucial for adding moisture and tenderness; if you don't have it, a simple homemade substitute works perfectly (milk + lemon juice or vinegar).
The Crumb Topping
This adds that coveted crunchy texture. It consists of flour, both granulated and brown sugar, ground cinnamon, and cold unsalted butter. A quality chef's knife can make preparing your butter and other ingredients a breeze!
Baking Tips for the Best Results
Even seasoned bakers appreciate a few pointers! Here are some tips to ensure your Strawberry Rhubarb Crumb Cake turns out perfectly every time:
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined, with no streaks of dry flour visible.
- Cold Butter for Crumb: Ensure your butter for the streusel is cold and cubed. This helps create those wonderful, distinct crumbs.
- Toss Fruit in Flour: As mentioned in our FAQ, tossing your prepared fruit in a little flour can prevent it from sinking to the bottom during baking.
- Oven Temperature is Key: Ensure your oven is fully preheated to the correct temperature. An oven thermometer can be a great investment.
If you love fruity baked goods, you might also enjoy our recipe for Cherry Rhubarb Coffee Bars with Cardamom and Anise for another delightful sweet-tart experience, or perhaps our elegant Orange Saffron Almond Cake.
Serving Suggestions
This cake is fantastic on its own, but here are a few ideas to elevate your serving:
- A dollop of freshly whipped cream.
- A scoop of vanilla bean ice cream.
- A dusting of powdered sugar.
- A light lemon glaze for extra tang.
Enjoy the seasonal flavors in every single bite of this amazing Strawberry Rhubarb Crumb Cake!
FAQs
Can I use frozen strawberries and rhubarb for this cake?
Yes, you can! If using frozen fruit, make sure to thaw it completely and drain any excess liquid before tossing it with sugar and folding into the batter. This prevents the cake from becoming watery or soggy.
How do I prevent the fruit from sinking to the bottom of the cake?
To help prevent the fruit from sinking, lightly toss the sliced strawberries and chopped rhubarb in a tablespoon or two of the all-purpose flour (reserved from the measured amount) before adding them to the batter. This light coating helps the fruit suspend more evenly.
What's the best way to store leftover Strawberry Rhubarb Crumb Cake?
Store leftover cake in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze slices, wrapped tightly, for up to 3 months; thaw at room temperature before serving.
Can I make this cake gluten-free?
While this recipe uses all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend as a substitute. Be aware that the texture might vary slightly, but many blends work wonderfully in crumb cakes.
Classic Strawberry Rhubarb Crumb Cake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and tender cake featuring a delightful blend of sweet strawberries and tart rhubarb, crowned with a buttery cinnamon streusel.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar, divided
3 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour, divided
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups buttermilk (or 1 ½ cups milk + 1 ½ tablespoons lemon juice)
2 cups fresh strawberries, hulled and sliced
2 cups fresh rhubarb, chopped into ½-inch pieces
For Crumb Topping:
½ cup all-purpose flour
¼ cup granulated sugar
¼ cup packed light brown sugar
¼ teaspoon ground cinnamon
¼ cup (½ stick) unsalted butter, cold and cubed
Instructions
Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or spray with baking spray. Line with parchment paper if desired.
Step 2: Prepare crumb topping: In a medium bowl, combine the ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed light brown sugar, and ¼ teaspoon ground cinnamon. Add the ¼ cup cold, cubed unsalted butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until coarse crumbs form. Set aside.
Step 3: Prepare fruit: In a separate medium bowl, combine the sliced strawberries and chopped rhubarb with ¼ cup of the granulated sugar. Toss gently to coat and set aside. For best results, lightly toss the fruit with 1 tablespoon of the 2 ¾ cups flour before adding to the batter.
Step 4: Cream butter and sugar: In a large mixing bowl, using an electric mixer, cream together the 1 cup softened unsalted butter and the remaining 1 ¾ cups granulated sugar until light and fluffy (about 3-5 minutes).
Step 5: Add eggs and vanilla: Beat in the 3 large eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon vanilla extract.
Step 6: Combine dry ingredients: In another medium bowl, whisk together the remaining 2 ¾ cups minus 1 tablespoon all-purpose flour (from Step 3 if you tossed fruit in flour), 2 teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
Step 7: Alternate dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the 1 ½ cups buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined; do not overmix.
Step 8: Fold in fruit: Gently fold the sugared strawberries and rhubarb into the cake batter until just evenly distributed.
Step 9: Assemble and bake: Pour the batter into the prepared 9x13 inch baking pan, spreading it evenly. Sprinkle the reserved crumb topping generously over the batter.
Step 10: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. If the crumb topping starts to brown too quickly, you can loosely tent the cake with aluminum foil.
Step 11: Cool and serve: Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing and serving. This allows the cake to set and flavors to meld.
Notes
For an extra touch, serve warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. This cake tastes even better the next day as the flavors deepen.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 38g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
