I have long been on the fence about rhubarb. Like, I just don’t know how I feel about it being good or not. I am not a strawberry rhubarb pie fan – not at all. When I was a kid I worked at Bakers Square and for the life of me never understood why people would choose that fruit pie over sour cherry or blueberry. The texture of it is the worst, and to be honest, I am not sure if it is the rhubarb or the baked soggy strawberries that turned me off to the texture, but I always equated it with the rhubarb.
And then last year I couldn’t resist buying it at the farmers market and decided to give it another chance. I still don’t like strawberry rhubarb pie, but I found all kinds of other things I like with rhubarb. Open-faced tarts, ice cream, muffins, cake…all really good with rhubarb and strawberries too.
This cake is a great option if you too are on the fence with rhubarb – or if you’re not – or if you’ve never tried it before. I love buttermilk cakes, they are moist and light all at the same time. And this cake in particular isn’t overly sweet, meaning, it is a great choice for breakfast or a simple dessert.
Strawberry rhubarb buttermilk cake
Ingredients
- 1 cup chopped rhubarb small bite-sized
- 1 cup of chopped strawberries
- 3 tbsp sugar
- 2/3 cup of oil
- 2/3 cup sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup buttermilk
Instructions
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Preheat oven to 350 and grease a 10-cup bundt pan and lightly flour.
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In small bowl toss the rhubarb and the three tablespoons of sugar and a tiny sprinkle of lemon juice (if you have it - if you don't it is NO BIG DEAL, I like acid with my fruit but it is def not necessary and it is not a measurable amount so it is not even in the ingredient list).
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In the large bowl of an electric mixer beat together the eggs, oil and sugar for about seven minutes with the paddle attachment - it will get nice and large and fluffy.
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In a separate bowl mix whisk together the flour, salt, and baking soda.
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Add the dry ingredients, alternating with the buttermilk into the egg and oil mixture mixing until just combined. Make sure not to over mix it.
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Bake in the middle of the oven for about 45 minutes or until a toothpick inserted comes out clean. Cool the cake in the pan a minimum of 30 minutes and then invert onto cooling rack. I dust with powdered sugar to serve, but you bet your ass this would be awesome with sweetened whipped cream and a few fresh strawberries sprinkled on top.
This looks so fluffy! Love rhubarb when is in season
Looks absolutely delicious! Perfect to start the day with
This looks delicious! Thanks for sharing!
I definitely want to try this. Looks beautiful inside and out.
I love Rhubarb, but never had it until I was in my 30’s. My oldest son does not like cake, and so I would make him a pie on his birthday. I still do, and it is always Strawberry Rhubarb. The problem is that his birthday is in October, opposite of Rhubarb season…But, I think since I already purchased Rhubarb to freeze, I will make this cake for the cake eating half of the family! It looks delicious!!
What a beautiful cake. It looks so moist! I really need to get myself a bunt tin – they take the end product up a level for sure 🙂
YUM! This looks so good! The perfect summer cake.
That looks so delish and light! I cannot wait to try it… soon!!