Rhubarb and Strawberry Layered Cake

Rhubarb and Strawberry Layered Cake

This delightful cake layers a sweet and tangy rhubarb-strawberry filling between moist cake layers, topped with a crumbly sugar crust.

Ingredients

• 2/3 cup sugar
• to taste cup cornstarch
• 2 cups chopped rhubarb
• 2 cups sliced strawberries
• to taste tablespoon lemon juice
• 3 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sugar
• 1/2 cup flour
• 1/4 cup cold butter

Method

1. In a large saucepan, combine 2/3 cup of sugar and cornstarch, then add in the diced rhubarb and strawberries. Cook over medium heat until the mixture bubbles and thickens, around 2 minutes. Remove from heat, stir in lemon juice, and let it cool.
2. Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing it lightly.
3. In a mixing bowl, blend together 3 cups of flour, 1 cup of sugar, baking powder, and baking soda. Cut in 1 cup of cold butter using two knives or a pastry cutter until it looks like coarse crumbs.
4. In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Gradually fold this mixture into the dry ingredients until just combined. Pour 2/3 of this batter into the prepared baking dish, then spread the cooled fruit mixture over the top and finish with the remaining batter.
5. In another bowl, mix 3/4 cup sugar with 1/2 cup flour, then cut in 1/4 cup of cold butter until the mixture is crumbly. Sprinkle this on top of the cake batter.
6. Bake in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack before slicing and serving.