Description
This delightful Strawberry Rhubarb Cake combines the sharp tang of fresh rhubarb with the sweetness of ripe strawberries for a perfectly balanced seasonal treat. Utilizing a combination of yogurt and oil, this recipe produces a remarkably tender crumb topped with a crunchy, buttery streusel.
Ingredients
- 1 cup chopped fresh strawberries
- 1 cup sliced fresh rhubarb
- 1 3/4 cups all-purpose flour
- 3/4 cup all-purpose flour (for streusel)
- 1 tablespoon all-purpose flour (for fruit coating)
- 2/3 cup white sugar
- 1/3 cup white sugar (for streusel)
- 5 tablespoons butter, softened
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt, room temperature
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350℉ (176℃) and line a baking pan with parchment paper, lightly greasing any exposed sides.
- In a medium bowl, combine 3/4 cup flour, 1/3 cup sugar, and 5 tablespoons softened butter until the mixture forms coarse crumbs, then refrigerate.
- In a separate bowl, whisk together 1 3/4 cups flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
- In a large mixing bowl, whisk the eggs and 2/3 cup sugar for two minutes until light and frothy.
- Slowly stream in the oil while whisking, then fold in the plain yogurt and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain.
- Toss the chopped strawberries and rhubarb with one tablespoon of flour in a small bowl to ensure they do not sink.
- Spread the batter into the prepared pan, scatter the fruit on top, and sprinkle with the chilled streusel.
- Bake for 45 to 60 minutes until a toothpick comes out clean, then cool in the pan for 20 minutes before serving.
Notes
To ensure the best rise and texture, always bring your eggs and yogurt to room temperature before you begin mixing. If your fruit is particularly juicy, pat it dry with a paper towel before tossing it in the tablespoon of flour to prevent the batter from becoming too wet around the fruit pieces. This cake stays moist for several days when stored at room temperature in an airtight container.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern American