Strawberry rhubarb cake

    Strawberry rhubarb cake

    Save this recipe

    Be the first to make this!

    About this recipe: The combination of strawberries and rhubarb make this a sweet but tangy traybake. You can add nuts to the topping if you like to give it an added crunch.

    Serves: 16 

    • For the filling
    • 135g caster sugar
    • 3 tablespoons cornflour
    • 245g chopped rhubarb
    • 280g strawberries, sliced
    • 2 tablespoons lemon juice
    • For the cake
    • 375g plain flour
    • 200g caster sugar
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 225g cold butter or cooking margarine
    • 2 eggs
    • 225g buttermilk
    • 1 teaspoon vanilla extract
    • For the topping
    • 150g caster sugar
    • 60g plain flour
    • 60g cold butter or margarine

    Prep:40min  ›  Cook:45min  ›  Ready in:1hr25min 

    1. Combine sugar and cornflour in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice and let cool.
    2. Preheat oven to 180 C / Gas 4. Lightly grease a 9x17.5cm baking tin.
    3. Combine 375g flour, 200g sugar, baking powder and bicarbonate of soda in a large bowl. Rub in butter until mixture resembles coarse sand. Beat together eggs, buttermilk and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the mixture into prepared cake tin; evenly spread on the cooled filling, then cover with remaining mixture.
    4. For the topping: combine sugar and flour; rub in butter until the mixture resembles coarse crumbs; sprinkle over the top of cake. Bake in preheated oven for 45 to 50 minutes or until golden brown. Cool before serving.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate