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Berry Rhubarb Cake

Berry Rhubarb Cake

Moist butter cake packed with tangy rhubarb and mixed berries under a cinnamon crumb topping
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10

INGREDIENTS

Pan and fruit

  • 1 tbsp unsalted butter for greasing pan
  • 2 cups rhubarb diced
  • 1.5 cups mixed berries fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch.

Cake batter

  • 2 cups all purpose flour
  • 1.5 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • ¼ cup milk.

Crumb topping

  • ¾ cup all purpose flour
  • ½ cup light brown sugar packed
  • ½ tsp ground cinnamon
  • ¼ tsp kosher salt
  • 6 tbsp unsalted butter cold cubed.

Finish

  • powdered sugar for dusting.

INSTRUCTIONS

Prep

  • Heat oven to 350 F
  • Grease a 9 inch springform pan or 9 inch round cake pan and line base with parchment
  • Toss rhubarb and berries with granulated sugar and cornstarch and set aside.

Crumb topping

  • Mix crumb flour brown sugar cinnamon and salt until combined
  • Cut in cold butter until pea size clumps form and refrigerate while mixing batter.

Batter and assembly

  • Whisk flour baking powder baking soda and salt
  • Cream softened butter and sugar until pale and fluffy
  • Beat in eggs one at a time then mix in vanilla
  • Mix in sour cream until smooth
  • Add dry ingredients alternately with milk just until no dry streaks remain
  • Fold in fruit mixture gently
  • Spread batter in pan and sprinkle crumb topping evenly over the surface.

Bake and cool

  • Bake until the center is set and a toothpick comes out with moist crumbs 50 minutes
  • Cool in pan 15 minutes then unmold and cool completely
  • Dust with powdered sugar before slicing.

Notes

1. Use only rhubarb stalks not leaves 2. If using frozen berries keep mostly frozen and add 1 extra tbsp flour if batter seems loose 3. Swap sour cream for plain Greek yogurt 4. Tent loosely with foil if topping browns before cake sets 5. Store covered at room temperature 1 day or refrigerate up to 4 days

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g