Embrace the vibrant flavors of summer with this Rhubarb & Raspberry Dream Cake, a perfect blend of tart rhubarb and sweet raspberries under a delightful crumble topping. This cake is everything a sour-sweet dessert lover could hope for, combining the fresh, tangy bite of rhubarb with the natural sweetness of raspberries. Easy to prepare and irresistibly delicious, this cake is sure to become a favorite for summer gatherings, offering a refreshing twist on traditional fruit desserts.
Why You’ll Love This:
This cake strikes an exquisite balance between tartness and sweetness, making it an ideal treat for those who appreciate the complexity of combining such flavors. The texture is moist and tender from the buttermilk, with bursts of fruitiness in every bite. The crumble topping adds a lovely crunch, providing a perfect textural contrast to the soft cake beneath. This recipe is not only delicious but also visually appealing, with the vibrant colors of the fruit making it a beautiful centerpiece for any table.
Perfect Occasion:
Perfect for summer picnics, family reunions, or any casual get-together where you want to impress with minimal effort. It’s also a great choice for afternoon tea parties or as a sweet ending to a backyard barbecue. This cake can be made ahead of time, making it convenient for hosts who want to prepare in advance.
Decoration Tips:
Serve this cake on a pretty cake stand to enhance its visual appeal. Garnish with a dusting of powdered sugar and some fresh raspberries or rhubarb ribbons on top for an elegant finish. If serving at a gathering, pair it with a light whipped cream or a scoop of vanilla ice cream to complement its tartness.
Ingredients:
- Cake:
- 3 eggs
- 150g sugar
- 150g melted butter
- 150g buttermilk
- 1 tsp vanilla extract (optional)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 210g flour
- 250g raspberries, fresh or frozen, dusted in 1 tbsp flour
- 200g rhubarb, cut into small pieces
- Crumble (Streusel):
- 50g melted butter
- 100g flour
- 2-3 tbsp sugar
Method:
- Preheat your oven to 185°C with the fan on. Line a 22cm or 26cm springform pan with baking paper.
- In a large mixing bowl, whisk together melted butter and sugar. Add the eggs and whisk for about a minute until the mixture is smooth.
- Stir in the buttermilk and vanilla extract.
- Sift and gently fold in the dry ingredients (flour, baking powder, baking soda) until just combined.
- Pour the batter into the prepared springform pan.
- Scatter half of the rhubarb and raspberries over the batter. Sprinkle one-third of the streusel on top. Add the remaining fruit and cover with the rest of the streusel, distributing it evenly.
- Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before serving.
Enjoy this delightful Rhubarb & Raspberry Dream Cake, a true celebration of summer’s bounty in every slice!
