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Strawberry Rhubarb Cake Recipe

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4.1 from 5 reviews

This Strawberry Rhubarb Cake is a delightful dessert combining the tartness of rhubarb and sweetness of strawberries in a moist, fluffy almond-flour-enhanced cake. Layered with homemade strawberry rhubarb jam and whipped cream frosting, it’s a perfect treat for spring and summer gatherings.

  • Total Time: 2 hours including cooling and assembly
  • Yield: 14 servings

Ingredients

Cake Batter

  • 4 eggs (separated)
  • 3/4 cup unsalted butter (softened)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup warm milk
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Bob’s Red Mill Almond Flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup diced rhubarb
  • 1 cup diced strawberry
  • 1 tbsp cornstarch

Jam

  • 2 cups diced rhubarb
  • 1 cup diced strawberry
  • 1/2 cup sugar

Whipped Cream Frosting

  • 1 1/2 cups heavy cream (chilled)
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla extract

Decorations

  • Sliced strawberries for topping

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream the softened butter, sugar, and vanilla extract until the mixture is smooth and creamy, which takes a few minutes.
  3. Add Egg Yolks and Milk: Beat in the egg yolks and warm milk until fully combined, mixing for 1 to 2 minutes.
  4. Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, almond flour, baking powder, and salt. Gradually add this dry mixture into the wet batter and mix for about 1 minute until incorporated.
  5. Whip Egg Whites: In another clean bowl, whisk egg whites with 1/4 teaspoon cream of tartar until stiff peaks form (about 4 to 5 minutes).
  6. Fold Egg Whites and Fruit: Gently fold the whipped egg whites into the batter to maintain airiness. Then toss the diced strawberries and rhubarb with cornstarch and fold this fruit mixture evenly into the batter.
  7. Bake the Cake: Divide the batter evenly between the prepared pans and bake in the preheated oven for 28 to 30 minutes, or until golden brown and a toothpick comes out clean. Remove from oven, let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
  8. Prepare Jam: While cakes bake, combine diced rhubarb, strawberries, and sugar in a medium saucepan over medium heat. Bring to a simmer and cook for 8 to 10 minutes until rhubarb breaks down and the mixture thickens to a jam consistency. Let cool completely.
  9. Make Whipped Cream Frosting: Using a mixer, whip chilled heavy cream, confectioner’s sugar, and vanilla extract on medium-high speed for 4 to 5 minutes until stiff peaks form.
  10. Assemble the Cake: Once the cake layers and jam are fully cooled, place one cake layer on a serving plate. Spread a generous layer of whipped cream and spoonfuls of rhubarb-strawberry jam over it. Top with the second cake layer and repeat with whipped cream and jam, then decorate with sliced strawberries. Refrigerate if not serving immediately to keep fresh.

Notes

  • Ensure egg whites are whipped to stiff peaks to give the cake a light and airy texture.
  • Warm milk helps the batter mix smoothly and enriches the cake’s moisture.
  • The cornstarch tossed with fruit prevents the strawberries and rhubarb from sinking during baking.
  • Cool the jam completely to avoid melting the whipped cream.
  • Use freshly diced strawberries for topping to enhance freshness and presentation.
  • Store the cake refrigerated and consume within 2-3 days for best taste.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/strawberry-rhubarb-cake-recipe/