Moist Fluffy Strawberry Rhubarb Cake

This Strawberry Rhubarb Cake brings sweet and tart fruit together on a buttery base for the kind of cozy dessert that calls out for a scoop of whipped cream or your favorite ice cream. I especially love serving it for brunch or late afternoon gatherings because it is so easy and always gets second helpings.

When I first baked this cake, I could not believe how the strawberries and rhubarb created a jammy, irresistible topping. Now it is a go to for potlucks or quiet afternoons when everyone craves something a little special.

Ingredients

• All purpose flour: provides the cake’s sturdy yet tender structure Choose a brand that feels silky and smells fresh
• Ground cardamom: adds warm floral notes If you have whole pods, freshly grind for stronger aroma
• Baking powder: ensures the cake rises light and fluffy Check your baking powder’s date for best results
• Kosher salt: brings out the fruit and heightens flavor Taste a pinch before using to make sure it is not bitter
• Eggs: bind everything together and add richness Choose bright colored yolks for the best flavor
• Granulated sugar: sweetens the cake and helps caramelize the edges Look for fine sugar that dissolves easily
• Vanilla extract: deepens the flavor Pure vanilla is worth the splurge here
• Buttermilk: keeps the crumb moist and soft Use whole buttermilk for maximum tenderness
• Unsalted butter: delivers rich taste and a delicate crumb High butterfat European style makes this cake extra lush
• Strawberries: supply juicy sweetness Pick berries that are deep red without white tips
• Rhubarb: adds tart flavor and pretty color Choose crisp stalks that are firm and lively looking
• Confectioners sugar: a final dusting gives extra sweetness and makes the cake look beautiful

Step-by-Step Instructions

Prepare the Oven and Pan:

Preheat your oven to three hundred fifty degrees Fahrenheit Place an eight inch cast iron skillet on a sheet of parchment paper Trace and cut to fit then butter the pan thoroughly so nothing sticks

Mix Dry Ingredients:

In a medium bowl whisk together the all purpose flour ground cardamom baking powder and kosher salt Stir for a full minute until airy so the cake blends evenly

Mix Wet Ingredients:

In a large bowl beat eggs vigorously until foamy and pale yellow Add granulated sugar and vanilla extract Whisk till glossy then pour in buttermilk and stir until mixture is smooth and creamy

Combine Wet and Dry Ingredients:

Add half the flour mixture to the wet bowl Gently stir until just blended Drizzle in half the melted butter Continue stirring lightly Repeat with remaining flour and butter Do not overmix or the cake will be dense

Assemble the Cake:

Pour the batter evenly into your prepared skillet Slice strawberries and rhubarb and scatter over the top Lightly press the fruit into the surface making sure every bite will have fruit

Bake and Serve:

Place skillet on the center rack Bake for thirty five to forty five minutes Watch for a golden crust and test doneness by inserting a toothpick into the center Cool for five minutes on a rack Dust with confectioners sugar to serve Slice while warm or at room temperature for best flavor

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I find cardamom is the shining star that gives each bite a light citrus and herbal touch No one can ever quite put their finger on what makes the flavor so good but everyone goes back for seconds This cake has become our family’s midsummer tradition when strawberries and rhubarb are freshest

Storage Tips

Once the cake has cooled wrap slices in plastic or store in an airtight container Refrigerate up to four days Surprisingly the cake holds its moisture even after a couple of days If you want to save leftovers longer double wrap in both plastic wrap and foil then freeze for up to three months When ready to eat let it come to room temperature or gently warm in a low oven

Ingredient Substitutions

You can swap the all purpose flour for your favorite gluten free blend if needed Try using cinnamon or nutmeg if you are out of cardamom For a dairy free option use your favorite plant based butter and curdled plant milk with a splash of lemon juice Other berries or diced peaches also work well if you want a change from strawberries and rhubarb

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Serving Suggestions

This cake is at its best still a little warm with a dusting of powdered sugar Serve with a dollop of whipped cream for a dessert or alongside coffee for a breakfast treat It also makes a delicious partner for vanilla yogurt or ice cream for a summer celebration

Cultural and Historical Context

Strawberry and rhubarb is a classic flavor pairing in the United States and Northern Europe The combination of sweet ripe strawberries and tart earthy rhubarb dates back to the Victorian era when both were summer garden staples Baking them together in a skillet cake or cobbler is an old fashioned ritual I like to think of this as a simple but timeless farmhouse cake

Commonly Asked Questions

→ What makes the texture so moist and tender?

Buttermilk and eggs combine to create a soft, moist crumb, while careful folding preserves airiness for a fluffy bite.

→ Can I substitute the cardamom spice?

Yes, cinnamon or nutmeg offers a delicious alternative if you want a different aromatic flavor.

→ Is a cast iron skillet necessary?

Cast iron helps with even heat and crisp edges, but a regular 8-inch cake pan works well too.

→ How do I know when the cake is done?

Check for a golden top and insert a toothpick into the center—it should come out mostly clean with a few crumbs.

→ What fruits can I use instead of strawberries and rhubarb?

Try raspberries, blueberries, or peaches for a twist on classic flavors; adjust sugar to taste for tartness.

→ How should leftovers be stored?

Keep in an airtight container in the fridge up to four days, or freeze well-wrapped slices for up to three months.