Delight your taste buds with a dessert that bridges the gap between indulgence and wholesome goodness. Our Strawberry-Rhubarb Buttermilk Cake recipe from the Dairy Farmers of Ontario is a celebration of seasonal freshness and the comforting taste of home-baked treats. The inclusion of tangy buttermilk infuses this cake with an irresistible tenderness, juxtaposing beautifully with the natural sweetness of strawberries and the delightful tartness of rhubarb. Whether you are looking to impress guests at a dinner party or simply indulge in a sweet treat without too much guilt, this cake promises to deliver on all fronts.
Strawberry-Rhubarb Buttermilk Cake
Prep Time: 15 min
Cooking Time: 2 h 20 min
Total Time: 2 h 35 min
Ingredients:
Toppings
- 2 cups (500 mL) hulled and halved fresh local strawberries
- 2 cups (500 mL) sliced fresh rhubarb
- 2 tbsp (30 mL) granulated sugar
For Cake
- 1 1/2 cups (375 mL) all-purpose flour
- 3/4 cup (175 mL) granulated sugar
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) Canadian buttermilk
- 1 large egg
- 1 tsp (5 mL) vanilla
- 1/3 cup (75 mL) salted Canadian butter, melted
- Real Canadian whipped cream or vanilla ice cream to serve
Directions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Grease an 8 x 8 x 2-inch deep (20 x 20 x 5 cm) baking dish; set aside.
2. Toss together strawberries, rhubarb and sugar. Spread onto prepared baking sheet. Roast for 30 minutes or until golden. Remove from oven and reduce oven temperature to 350°F (180°C).
3. Meanwhile, in a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, egg and vanilla. Pour into flour mixture and add butter. Stir to combine. Spread into prepared baking dish. Sprinkle roasted fruit mixture over top evenly. Bake for about 50 minutes or until cake is golden and cake tester comes out clean. Let cool slightly.
4. Cut cake and serve with whipped cream or vanilla ice cream.
