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Old-Fashioned Berry Rhubarb Cake

Old-Fashioned Berry Rhubarb Cake

Tender old fashioned cake studded with rhubarb and mixed berries and finished with a buttery streusel topping
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12

INGREDIENTS

Fruit

  • 2 cups rhubarb diced
  • 1 1/2 cups mixed berries fresh or frozen
  • 2 tbsp granulated sugar
  • 1 tbsp all purpose flour
  • 1 tsp lemon zest.

Cake Batter

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 2 tbsp milk as needed.

Streusel Topping

  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
  • 6 tbsp unsalted butter cold diced
  • 1/2 cup old fashioned oats optional.

INSTRUCTIONS

Prepare

  • heat oven to 350 F
  • grease and flour a 9 inch springform pan or line a 9x9 inch pan with parchment
  • toss rhubarb and berries with granulated sugar flour and lemon zest then set aside.

Mix Batter and Assemble

  • whisk flour baking powder baking soda and salt
  • cream butter and sugar until light and fluffy
  • beat in eggs one at a time then mix in vanilla
  • add dry ingredients in two additions alternating with sour cream and mix just until combined adding milk only if batter is very thick
  • fold in the fruit gently and spread batter evenly in pan.

Streusel and Bake

  • combine streusel flour brown sugar cinnamon salt and oats then cut in butter until crumbly
  • sprinkle streusel evenly over batter
  • bake until golden and a toothpick comes out clean or with a few moist crumbs 40 to 55 minutes
  • cool 15 minutes before slicing and cool completely for clean cuts.

Notes

1. If using frozen berries do not thaw and add 5 to 10 minutes bake time. Swap sour cream with plain yogurt or buttermilk for a lighter crumb. Reduce sugar by 2 to 4 tbsp if berries are very sweet. Store covered at room temperature 1 day or refrigerate up to 4 days and rewarm slices briefly

Nutrition

Calories: 290kcal | Carbohydrates: 43g | Protein: 4g | Fat: 12g