Strawberry season is finally here! In the UK, British grown strawberries start to appear in the supermarkets around late April and rhubarb soon follows. Lucy and I went to visit her aunt in early May, and I thought this strawberry rhubarb cake would be perfect for a quiet Sunday afternoon lunch. It’s contains buttermilk so it tastes sort of like a scone or shortcake crossed with buttermilk pancakes – delicious! I love that this cake is not overly sweet and the strawberries are balanced out by the tartness of the rhubarb. It’s fantastic served room temperature or cold.
If you’re looking for an early summer cake to try, this one is hard to beat! Hopefully one year I’ll be able to make this cake with home grown strawberries and rhubarb. ??
Adapted from: theviewfromgreatisland.com
- 1 1/2 cups plain flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 1 1/2 tsp. vanilla
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk (or just use all buttermilk or all sour cream)
- 3 stalks of rhubarb, diced (6 ounces)
- 8 ounces strawberries, hulled and sliced
Preheat oven to 350 °F. Lightly grease a 9 inch springform pan.
Whisk together the flour, baking powder, and salt.
Cream together the butter and sugar with an electric mixer for 3-4 minutes. Add in the vanilla, then beat in eggs one at a time.
Stir together the buttermilk and sour cream in large bowl, and then add the flour mixture alternating with the wet ingredients (ending with flour). Do not over mix.
Fold in the fruit and turn into the springform pan, smoothing the batter. Sprinkle the cake with granulated sugar.
Bake for 40-45 minutes, or until a toothpick comes out clean. The top should be cracked and golden.
Let cool briefly before removing the ring from the pan and then transfer to serving dish.
Store in the fridge!