Save
This strawberry rhubarb cake balances sweet strawberries with tangy rhubarb in a tender cardamom-spiced batter. The buttery single layer cake is perfect for spring gatherings, afternoon tea, or simply enjoying with a cup of coffee. No fussy layers or complicated techniques required just vibrant seasonal flavor in every bite.
I first made this cake when my neighbor shared an abundance of garden rhubarb, and now it's become our traditional first spring dessert. My family gathers around the still warm skillet, everyone eagerly waiting for the first slice.
Ingredients
- All purpose flour provides structure while keeping the texture light and tender
- Ground cardamom adds a subtle floral warmth that enhances the fruit flavors beautifully
- Baking powder ensures the perfect rise for this single layer cake
- Kosher salt balances the sweetness and enhances all the flavors
- Large eggs bind the ingredients and provide richness to the batter
- Granulated sugar sweetens the cake and creates a slightly crisp top
- Vanilla extract adds depth and warmth to complement the fruit
- Buttermilk creates tenderness and adds a subtle tangy note
- Unsalted butter provides rich flavor and moistness look for European style for extra richness
- Fresh strawberries bring natural sweetness and beautiful color choose bright red berries with no white shoulders for best flavor
- Fresh rhubarb adds a pleasing tartness to balance the sweet strawberries look for firm crisp stalks
Step-by-Step Instructions
- Prepare the Oven and Pan
- Heat your oven to exactly 350°F, using an oven thermometer for accuracy. Line your 8inch cast iron skillet completely with parchment paper, pressing it into the corners, then generously butter the parchment to ensure nothing sticks. The cast iron creates beautifully crisp edges while the parchment guarantees easy removal.
- Mix Dry Ingredients
- Whisk the flour, cardamom, baking powder, and salt vigorously for a full 30 seconds. This thorough mixing ensures the leavening and spices are evenly distributed throughout the cake. The cardamom should be freshly ground if possible for the most aromatic result.
- Mix Wet Ingredients
- Beat the eggs with an electric mixer or whisk until they become noticeably foamy and pale yellow, about 2 minutes. This incorporates air for a lighter cake texture. Gradually add the sugar while continuing to beat, then mix in vanilla and buttermilk until the mixture becomes smooth and slightly thickened. The buttermilk should be at room temperature for optimal incorporation.
- Combine Wet and Dry Ingredients
- Pour half the flour mixture into the wet ingredients and gently fold with a rubber spatula just until no dry spots remain. Pour in half the melted butter and fold again with a gentle hand. Repeat with remaining flour and butter, being extremely careful not to overmix. Stop folding the moment everything is incorporated to ensure a tender crumb.
- Assemble the Cake
- Pour the batter into your prepared skillet, using a spatula to spread it evenly to the edges. Arrange the fruit on top in an attractive pattern, gently pressing each piece slightly into the batter. The fruit will sink slightly during baking, creating pockets of jammy goodness throughout the cake.
- Bake and Serve
- Bake in the center of the oven, rotating the skillet halfway through for even browning. The cake is done when the edges pull away slightly from the pan and the center springs back when gently pressed. The cooling period allows the cake to set properly while still in the pan. A generous dusting of confectioners sugar just before serving adds a beautiful finishing touch.
Save
This cake reminds me of my grandmother's kitchen, where rhubarb always marked the arrival of spring. She taught me to appreciate the perfect balance of sweet and tart, saying it was like finding harmony in life's contrasting moments. Now when I bake this cake, I'm transported back to her sunny kitchen window where cooling desserts would tempt the entire neighborhood.
Perfect Pairing Suggestions
This cake pairs wonderfully with both hot and cold beverages. For morning or afternoon tea, try serving alongside Earl Grey or a fruity herbal blend that complements the strawberry notes. Coffee lovers will appreciate how the cake's sweetness balances a strong dark roast. For dessert, a glass of dessert wine particularly late harvest Riesling or Moscato brings out the fruit flavors beautifully.
Storage and Make Ahead Tips
The cake maintains its texture best at room temperature for the first day, covered loosely with a clean kitchen towel. For longer storage, refrigerate in an airtight container for up to five days. The flavor actually improves after 24 hours as the fruit settles into the cake. To serve from refrigerated, allow to come to room temperature or warm individual slices briefly in a 300°F oven for 5 minutes to restore the tender texture.
Seasonal Variations
While strawberry and rhubarb create the classic spring pairing, this versatile cake adapts beautifully to other seasonal fruits. In summer, try peaches and raspberries for a sunshine bright variation. Fall brings opportunities for apple cinnamon or pear ginger combinations. Winter citrus especially blood oranges with a touch of rosemary creates a stunning holiday version. The basic batter remains the same just adjust sweetness based on your fruit choices.
Save
Recipe Q&A
- → Can I use frozen fruit instead of fresh strawberries and rhubarb?
Yes, frozen strawberries and rhubarb work well in this cake. Thaw the fruit first and drain excess liquid to prevent the cake from becoming too soggy. You may need to extend the baking time by 5-7 minutes when using previously frozen fruit.
- → What can I substitute for buttermilk?
If you don't have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice or white vinegar to 1/3 cup of regular milk. Let it sit for 5-10 minutes until slightly curdled before using in the recipe.
- → Can I make this cake without a cast iron skillet?
Absolutely! While a cast iron skillet creates a nice crust, you can use an 8-inch round cake pan or pie dish instead. The texture might be slightly different, but the cake will still be delicious.
- → Is the cardamom essential to this cake?
While cardamom adds a distinctive warm flavor that complements the strawberry and rhubarb beautifully, you can substitute with cinnamon or ginger if preferred. You could also omit the spice entirely for a simpler flavor profile focused on the fruits.
- → How do I know when the cake is perfectly baked?
The cake is done when it's golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should pull away slightly from the sides of the pan, and the center should spring back when lightly touched.
- → Can I make this cake ahead of time for a party?
Yes, this cake keeps well at room temperature for up to 2 days or refrigerated for up to 5 days. For the freshest taste, bake it the day before your event and store covered at room temperature. Dust with fresh confectioners sugar just before serving.