Moist Strawberry Rhubarb Jam Cake
A moist and flavorful cake combining the tartness of fresh rhubarb with the sweetness of strawberry jam, perfect for spring and summer treats.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 60-65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, softened
- 2 large eggs, room temperature
- ¾ cup (240ml) strawberry jam
- 1 cup (150g) fresh rhubarb, chopped into small pieces
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with a mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in the strawberry jam and vanilla extract until well combined.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour. Mix gently after each addition until just combined.
- Fold in the chopped rhubarb gently using a spatula.
- Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release air bubbles.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil after 30 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Pat rhubarb dry if very juicy to avoid a runny batter. Use room temperature eggs for better texture. Check oven temperature with a thermometer to prevent drying out the cake. Fresh strawberry jam is preferred for best flavor. Can substitute gluten-free flour or make vegan with suggested swaps.
Nutrition
- Serving Size: 1 slice (1/8 of cake
- Calories: 280
- Sugar: 25
- Sodium: 220
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 40
- Fiber: 2
- Protein: 3
Keywords: strawberry rhubarb cake, jam cake, moist cake, spring dessert, easy cake recipe, homemade cake, fruit cake