Ultimate Spring Baking Lemon Rhubarb Strawberry (Printable)

Tender lemon cake topped with rhubarb, strawberries, and almond streusel for the ultimate spring dessert.

# What You'll Need:

→ Cake Base

01 - 1 ½ cups all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 2 large eggs
08 - 1 tablespoon lemon zest
09 - 1 teaspoon vanilla extract
10 - ½ cup buttermilk

→ Fruit Filling

11 - 1 cup fresh rhubarb, diced
12 - 1 cup fresh strawberries, sliced
13 - 2 tablespoons granulated sugar
14 - 1 tablespoon lemon juice

→ Almond Streusel

15 - ⅓ cup all-purpose flour
16 - ¼ cup granulated sugar
17 - ¼ cup sliced almonds
18 - ¼ cup cold unsalted butter, cubed
19 - ¼ teaspoon salt

# How-To Steps:

01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - Toss rhubarb and strawberries with 2 tablespoons sugar and lemon juice in a small bowl. Set aside.
03 - Combine flour, sugar, almonds, salt, and cold butter in a bowl. Rub with fingertips until mixture resembles coarse crumbs. Refrigerate until needed.
04 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
05 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each. Stir in lemon zest and vanilla.
06 - Add half of the dry ingredients to the wet mixture, followed by buttermilk, then remaining dry ingredients. Mix until just combined.
07 - Spread batter evenly into prepared pan. Scatter rhubarb and strawberries over batter. Sprinkle streusel over the top.
08 - Bake for 40 minutes until a toothpick inserted in the center comes out clean and top is golden.
09 - Cool in pan for 15 minutes, then remove and cool completely on a wire rack. Slice and serve.

# Expert Advice:

01 -
  • The tender lemon cake balances perfectly with the tart fruit and sweet crunch
  • It looks impressive but comes together faster than you would expect
  • The combination of warm cake, juicy fruit, and buttery streusel is pure comfort
02 -
  • Cold butter is essential for the streusel, otherwise it melts into the cake instead of staying crumbly
  • Do not overmix the cake batter once you add the flour or it will become tough
  • The fruit layer will seem thick but it cooks down perfectly in the oven
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Toss the rhubarb and strawberries right before assembling so they do not get too watery
  • If the streusel starts browning too quickly, tent the cake loosely with foil

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