Strawberry Rhubarb Loaf Cake

I received the most beautiful organic strawberries and bright pink rhubarb in my CSA box from Mcilrath Farms last week. I couldn’t decide what to make wavering between bars or a pie, jam or a concentrate for cocktails. Finally, as the berries were on the very edge of becoming overripe I decided to make a cake.

I used a basic butter and buttermilk cake recipe which is pretty common for a vanilla cake. I had about two cups rhubarb once I diced it all up so I matched that with the same amount of strawberries. Rhubarb is very tart so instead of upping the sugar in the cake I added the strawberries.

The result was absolutely delicious. We ate ours for Mother’s Day but I plan to make a few more loaves to drop off with friends or maybe stash in my freezer for when rhubarb season is over. The sweet-tart flavors with the tender sweet cake was perfect.

Strawberry Rhubarb Loaf Cake

• 1 stick softened butter

• 1/4 cup granulated sugar

• 1/4 cup brown sugar

• 3 eggs

• 1/2 tbsp vanilla

• 2 cups all-purpose flour

• 1 tbsp baking powder

• 1/2 tst salt

• 3/4 cup buttermilk

• 2 cups rhubarb diced

• 2 cups strawberries quartered

• 1 tbsp raw sugar

• 1 tsp powdered sugar (optional)

In a stand mixer beat butter and sugars until light and fluffy, about three to five minutes. Add eggs in one at a time, beating after each addition. Add in vanilla and mix for one more minute.

In a separate bowl combine flour, baking powder and salt. Whisk to combine. Add flour mixture to butter mixture and JUST BARELY combine. Slowly pour buttermilk into batter while mixer is on low. Mix until just combined.

Using a wooden spoon stir in rhubarb and strawberries. Transfer to large loaf pan or an 8x8 baking pan. Sprinkle raw sugar generously over the loaf cake. Bake at 375 degrees until golden brown and a knife stuck int he center of the cake comes out clean.

Allow the cake to cool in the pan for at least 10 minutes. Transfer to a cooling rack and dust with powdered sugar. To serve, cut generous slices and top with whipped cream, vanilla ice cream or serve plain.