Nana’s Strawberry Rhubarb Cake Recipe: A Sweet Family Treasure

Sweet summer memories bloom with this nanas strawberry rhubarb cake that captures the essence of backyard garden gatherings.

Seasonal berries and tart rhubarb create a delightful harmony in every bite.

Grandma’s cherished recipe brings nostalgia and comfort to your kitchen.

The blend of fresh strawberries and tender rhubarb promises a dessert that sings with natural sweetness.

Rich, moist cake layers intertwine with vibrant fruit for a truly memorable treat.

Each slice tells a story of love, tradition, and simple culinary magic.

Prepare to savor a dessert that connects generations through its irresistible flavor.

Why Nana’s Strawberry Rhubarb Cake Is a Classic

• Boost Nutrition Powerhouse: Packed with immune-boosting ingredients like turmeric, ginger, and pumpkin, this soup delivers a serious wellness punch for your body.
• Create Flexible Meal Magic: Perfect for customizing with various toppings, substituting vegetables, and adapting to different dietary preferences without losing flavor complexity.
• Comfort in a Bowl: Warm, creamy, and richly spiced soup provides ultimate comfort during chilly days or when you need a soul-soothing meal that feels like a culinary hug.
• Master Global Flavor Fusion: Combines traditional spices and techniques from different cuisines, offering an exciting taste adventure that transforms simple ingredients into a gourmet experience.

What You’ll Need for Strawberry Rhubarb Cake

• Strawberries: Fresh, sweet berries that add bright flavor and moisture to the cake.
• Rhubarb: Tart vegetable that provides a tangy contrast to the sweet strawberries.
• Brown Sugar: Adds depth and caramel-like sweetness to the fruit mixture.

• Nanas Apple Cake Mix: Convenient base that simplifies the cake preparation.
• Eggs: Provide structure and help bind the cake ingredients together.
• Butter: Adds richness and helps create a tender cake texture.

• Oats, Butter, Brown Sugar: Combine to create a crunchy, sweet crumble topping that adds texture to the cake.

• Vanilla Ice Cream, Whipped Cream: Creamy accompaniments that complement the warm cake's flavors.

Baking Steps for Strawberry Rhubarb Cake

Step 1: Infuse Fruity Goodness

• Diced strawberries
• Diced rhubarb
• Brown sugar

Let the fruit mingle and release its juices for 15 minutes.

Step 2: Warm Up the Oven

Crank your oven to a cozy 350°F (175°C), getting ready for cake magic.

Step 3: Mix the Cake Base

• Nanas Apple Cake Mix
• Eggs
• Melted butter

Stir until everything looks smooth and happy.

Step 4: Prepare the Baking Vessel

Grease a 9-inch springform pan or 9×9-inch baking pan.

Gently spread the cake batter across the bottom.

Step 5: Layer the Fruity Goodness

Spread the macerated strawberry and rhubarb mixture evenly over the cake batter.

Step 6: Create the Crumbly Topping

• Oats
• Remaining melted butter
• Remaining brown sugar

Mix until it looks delightfully crumbly.

Step 7: Sprinkle and Bake

Scatter the crumble topping over the fruit.

Slide the pan into the oven and bake for 50-55 minutes. Check doneness by inserting a toothpick – it should come out clean.

Step 8: Serve with Love

Pull out your masterpiece and let it cool slightly. Serve warm, with a scoop of vanilla ice cream or a dollop of whipped cream if you’re feeling extra indulgent.

Notes to Remember for Nana’s Cake Recipe

• Let strawberries and rhubarb sit with sugar for 15 minutes to release natural sweetness and create a juicier topping.
• Use a springform pan to prevent soggy bottoms and ensure even cake texture.
• Toast oats briefly before mixing with butter and sugar for extra crunch and nutty flavor.
• Cover cake with aluminum foil if the top browns too quickly during baking.
• Pair warm cake with cold vanilla ice cream for a delightful temperature and flavor contrast.

Ways to Switch Up Strawberry Rhubarb Cake

• Gluten-Free Version: Replace Nanas Apple Cake Mix with a gluten-free cake mix or almond flour blend for celiac or gluten-sensitive bakers.
• Vegan Adaptation: Swap eggs with flax eggs, use plant-based butter, and choose a vegan cake mix to create a dairy-free and egg-free dessert.
• Low-Sugar Alternative: Substitute brown sugar with monk fruit sweetener or stevia, and use a reduced-sugar cake mix to make a lighter, diabetic-friendly option.
• Seasonal Berry Swap: Replace strawberries and rhubarb with mixed berries like blueberries, raspberries, or blackberries for a versatile summer fruit cake.

Pairings That Work With Strawberry Rhubarb Cake

• Pair Creamy Vanilla Ice Cream: Complement the warm, tangy cake with a cool, smooth scoop of vanilla ice cream. The cold, sweet creaminess balances the tart strawberries and rhubarb perfectly.
• Brew Chamomile Tea: Sip on a delicate chamomile tea that echoes the cake's softness. Its gentle, floral notes harmonize with the fruity, sweet undertones of the dessert.
• Select Dessert Wine: Enjoy a glass of sweet Moscato or Riesling. These light, fruity wines enhance the cake's berry flavors and provide a delightful contrast to the crumbly oat topping.

How to Store Nana’s Strawberry Rhubarb Cake

• Store leftover cake in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap or aluminum foil to prevent drying out.
• Wrap individual slices or the entire cake in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months for maximum freshness.
• Warm slices at 325F for 10-15 minutes, covering with foil to prevent over-browning. This method helps restore the cake's original texture and warmth.
• Warm individual slices for 20-30 seconds on medium power. Add a small splash of water to prevent dryness and maintain moisture.

FAQs

• What is macerating and why do we do it in this recipe?

Macerating is a process where fruit is sprinkled with sugar to draw out its natural juices, intensify its flavor, and soften its texture. In this recipe, it helps release the strawberries and rhubarb’s sweet and tangy flavors before baking.

• Can I use frozen fruits instead of fresh?

Yes, you can use frozen strawberries and rhubarb. Just thaw and drain them completely before macerating to prevent excess moisture in the cake.

• Is Nanas Apple Cake Mix specific, or can I substitute it?

If Nanas Apple Cake Mix isn’t available, you can use a standard vanilla cake mix or a homemade cake batter. The key is maintaining similar liquid and dry ingredient proportions.

• How do I know if the cake is fully baked?

Nanas Strawberry Rhubarb Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 33 reviews

• Total Time: 1 hour 15 minutes
• Yield: 9 1x

Print Recipe

Pin Recipe

Description

Sweet strawberry rhubarb cake brings classic Southern charm to dessert tables with its perfect balance of tart and sugary flavors. Homemade comfort shines through each delightful slice, inviting you to savor a nostalgic culinary moment.

---

Ingredients

Scale 1x2x3x

Primary Ingredients:

• 1 package Nanas Apple Cake Mix
• 2 large eggs
• 2 cups diced fresh strawberries
• 1 cup diced fresh rhubarb

Liquid Ingredients:

• 10 tablespoons (148 milliliters) butter, melted

Topping and Sweeteners:

• 3 tablespoons light brown sugar
• 1/4 cup old-fashioned oats

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a medium mixing bowl, gently toss diced strawberries and rhubarb with brown sugar, allowing the fruit to release its natural juices and soften for 15 minutes.
2. Heat the oven to 350°F (175°C), ensuring proper temperature for even baking.
3. Prepare the cake base by whisking together Nanas Apple Cake Mix, eggs, and melted butter until smooth and well-incorporated.
4. Grease a 9-inch springform or baking pan, then carefully spread the cake batter across the bottom, creating an even layer.
5. Drain any excess liquid from the macerated fruit, then distribute the strawberry-rhubarb mixture uniformly over the cake batter.
6. Create a crumbly topping by mixing oats with remaining melted butter and brown sugar until it resembles coarse, loose crumbs.
7. Generously sprinkle the oat crumble across the fruit layer, ensuring complete coverage.
8. Bake for 50-55 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean and dry.
9. Remove from oven and let cool slightly. Serve warm, complemented by a scoop of vanilla ice cream or a delicate dollop of whipped cream for added indulgence.

Notes

• Let fruits sit longer for deeper flavor infusion and more intense sweetness during maceration process.
• Replace regular butter with coconut oil for dairy-free option, ensuring similar rich texture and golden color.
• Use gluten-free cake mix to transform recipe into celiac-friendly dessert without compromising taste.
• Adjust sugar content for diabetic-friendly version by substituting brown sugar with monk fruit or stevia sweetener.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 229
• Sugar: 14 g
• Sodium: 160 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 50 mg