Magic Strawberry Rhubarb Cake Recipe: A Fruity 3-Layer Cake From One Batter by Elisa Schmitz
With magic cake recipes trending on 30Seconds, I knew I had to try my hand at making one. But my husband had just bought the first fresh rhubarb of the season, so that meant I had to incorporate rhubarb (and strawberries, their perfect companion) into my magic cake recipe.
The first time I baked with rhubarb was for our anniversary two years ago, when I made this rhubarb strawberry crisp recipe that he loved. So, the pressure was on to make a rhubarb dessert that he would enjoy just as much!
This magic strawberry rhubarb cake recipe was just what I was hoping for. This fresh and fruity cake recipe makes some serious magic. With just one batter and in just one baking pan, you can create three separate layers of cake, fruit and a custard-type filling that is to die for.
The top layer is a thin soufflé or sponge-type layer, the middle layer is a fruit cake layer and the bottom is a creamy but firm custard layer. Don't ask me how it happens, but it does (that's the magic of this recipe)!
This dessert recipe took me a bit longer than expected, mostly because you need to let the cake cool completely in the pan for about two hours before serving so the layers can set. But with my husband giving this dessert recipe "five stars," I guess it was worth it (especially if you love rhubarb as much as he does)!
Cuisine: American
Prep Time: 30 minutes
Cook Time: 50 minutes (plus two hours to allow cake to cool in pan)
Total Time: 3 hours and 20 minutes
Servings: 12
Ingredients
- 12 tablespoons unsalted butter
- 6 large eggs, at room temperature and separated
- 1 1/2 cups light brown sugar
- 1 1/3 cups all-purpose flour (I used gluten-free flour)
- 1/4 teaspoon salt
- 3 cups milk (I used almond milk)
- 1 tablespoon vanilla extract
- 3 cups fresh strawberries, sliced 1/4-inch thick
- 3 cups fresh rhubarb, sliced 1/4-inch thick
- 1 teaspoon cinnamon
- powdered sugar, for serving
- whipped cream, for serving
Here's how to make it:
- Preheat oven to 325 degrees F and position rack in center of oven. Line a 13x9-inch baking dish with parchment paper, leaving a 2-inch overhang on each side. Place the butter in a small bowl and melt it in the microwave, about 60 seconds. With a brush or a spoon, butter the parchment paper with some of the melted butter. Flip the parchment over and press it back in the pan. Butter the other side of the paper and the sides of the pan with more of the melted butter.
- In a large mixing bowl, whisk the egg yolks and sugar vigorously until thick and creamy. I used a stand mixer and it took about 60 seconds. Pour in the remaining melted butter and whisk or mix until completely combined. Add the salt and all but 2 tablespoons of the flour, mixing until incorporated. Warm the milk in a bowl in the microwave, about 90 seconds. Gently add the milk and the vanilla to the mixture, mixing vigorously until well combined (don't worry if the batter looks too thin!).
- Place the strawberries and rhubarb in a large mixing bowl. Toss the berries with the cinnamon and the reserved 2 tablespoons of flour.
- Gently pour the mixture into the bowl of coated fruit and stir to combine.
- In a clean mixing bowl, beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 2 to 3 minutes. Scrape the egg whites into the mixture, gently breaking them up. Gently stir the mixture to coat the egg whites with liquid while trying to keep as much volume as possible (the batter will be bumpy).
- Pour the batter into the prepared baking pan, then smooth the top gently.
- Bake the cake until the top is lightly browned and puffy. The cake should be mostly set (a slight jiggle in the middle is OK), about 50 minutes. (Note that ovens vary and mine bakes fast, so the baking time could be up to one hour. I would check on it starting at 45 minutes.) Let the cake cool completely in the pan, about 2 hours, to allow the layers to set. (You could even refrigerate it for an hour if you have time.)
- After cake is set, use the parchment paper to lift the cake from the pan. To serve, cut into slices and dust the top of the cake with powdered sugar or whipped cream (or both)!
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