Strawberry rhubarb cake

    Strawberry rhubarb cake

    (98)
    54saves
    1hr25min


    90 people made 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.

    Ingredients
    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

    Method
    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.
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    Reviews & ratings
    Average global rating:
    (98)

    Reviews in English (98)

    mhogg
    by
    3

    FANTASTIC receipe!!! I love rhubarb and this cake is SO tasty! I did use more a bit more fruit/cornflower (personal taste). Have made it twice now and will be making is again Im sure!  -  30 Jun 2012

    0

    Made this for an elderly neighbour on return home from hospital, he didn't get it all! Used my own buttermilk mix (milk and tsp of lemon juice) but other than that followed the recipe, I did mix my own museli in the top layer for some crunch.  -  07 Apr 2016

    by
    105

    There are three components to this cake - the filling, the topping and the cake itself, each as good as or better than the next. This cake is perfect and mouth-watering good in every way. I used fresh strawberries for the filling and added water to compensate, enough so as it cooked and thickened it was about the consistency of canned cherry pie filling (which, by the way, would also make a good filling for this cake). I also added a few drops of red food coloring to give it a good, rich red color. To tell the truth, I forgot to add the lemon juice but I'm glad I did, as there is plenty of tartness in the rhubarb. That filling is so good Hubs ate it on some vanilla ice cream as I was waiting for it to cool! The cake is rich, buttery and moist. Could there be any doubt with all that butter and buttermilk? Out of this world... And the topping, ohhh, the topping - buttery, sugary, and a little crunchy. You will not find a better coffee cake. And I don't mean just Strawberry Rhubarb Coffee Cake. I mean ANY coffee cake. Not at Starbucks. Not at Grandma's. Not anywhere. I will keep this cake in mind for the future and will love to try other fillings when strawberries or rhubarb aren't available. In the meantime, 'tis the season to make the most of strawberries and rhubarb and this is the perfect recipe for that.  -  22 Apr 2010  (Review from Allrecipes US | Canada)

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