We are so excited to share this cake with you! Strawberry rhubarb pie/crisp is one of our all time favorite desserts. A few months ago we shared a Riesling Rhubarb Crisp Cake. This was a cake we were both really looking forward to trying and although it was really good, we weren’t completely wowed by it. Since then we’ve been determined to make a strawberry rhubarb cake that really represents one of our favorite desserts. Let us just tell you, this cake did not disappoint!
Our Strawberry Rhubarb Crisp Cake features a honey oat crumble baked into the bottom of the cake, cinnamon cake swirled with strawberry rhubarb compote, layered with cinnamon brown sugar buttercream and strawberry rhubarb compote, then frosted with cinnamon brown sugar buttercream. If we had to pick a favorite cake this would be it! SO GOOD!!!
We wanted to make the strawberry rhubarb flavor really prominent in this cake, just as it would be in a pie or crisp. To do this we incorporated the flavor into the cake and the filling using a strawberry rhubarb compote. Do your self a favor and make an extra large batch. You can put it on ice-cream, pancakes, scones, mix into yogurt or if you like, eat it by the spoonful. Which we did a little too many times.
Before you make your cake batter you will need to make the honey oat crumble and the strawberry rhubarb compote. Both can be made in advance and we actually made them the day before. After the crumble is baked and cooled you will need to put it in a food processor or blender to grind it down. Prepare your cake pans by spraying with cooking spray, lining the bottom with parchment paper and then spraying the paper with cooking spray. Divide the crumble evenly between the three pans and press down to create a crust on the bottom of the pan.
Pour the cake batter evenly between each pan. Swirl about a half a cup of the compote into each cake pan. Tap the pans on the counter top to remove any air bubbles and then give the pan a quick swirl on the counter. Swirling the pan will help the batter cling to the edge of the pan to help the cake bake level.
The compote used in the cake will be the same compote used as a filling for the cake. When using a compote as a filling you need to make sure you don’t overfill your cake or else your layers will slide when staking and the compote will ooze out the sides. We suggest filling the cake with a thin layer of compote and then serve the cake with some compote on the side or a dollop on each slice. When stacking the cake you will want to spread a layer of buttercream on the cake, pipe a buttercream border “dam” around the edge of the cake and then add the layer of compote. The layer of buttercream and border will hold the compote in so it doesn’t ooze out the sides when you stack the cake layers.
Once you have your cake stacked, crumb coat, chill for at least 30 minutes and then it’s time to decorate! For this particular cake we created a ruffle lace design. We started by frosting the cake with a smooth outside and then chilled the cake so we had a firm surface to decorate. You can find our favorite cake turntable here. A must have when trying to achieve smooth sides. We also highly recommend using acrylic discs and a cake smoother to get smooth sharp edges. Separate post to come on how to use acrylic cake discs.
To create the ruffle design we used Wilton petal tip 104 and round tip 5. Using tip 104, hold the piping bag straight up and down, touch the wide part of the tip to the cake at the very bottom of the cake so the tip is turned at a 45 degree angle. Squeeze the pipping bag and create ruffles up the side of the cake. Use tip 5 to pipe a line of beads along the side of the ruffle.
To create the petal design on the top of the cake use tip 104. Hold the piping bag horizontal with the wide end towards the middle of the cake. Starting on the outside of the cake pipe scallops around the cake to create the petals. Continue till you reach the center.
Strawberry Rhubarb Crisp Cake
Ingredients
For the Honey Oat Crumble
- 1 cup quick cooking oats
- 1/2 cup sliced almonds
- 1/2 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp salt
- 6 tbsp unsalted butter room temperature
- 1/4 cup honey
For the Strawberry Rhubarb Compote
- 3 1/2 cups fresh strawberries, hulled and quartered 16 ounces
- 2 1/2 cups fresh rhubarb, cut in 1/4 inch pieces
- 1 cup granulated sugar
- 4 tbsp lemon juice
For the Cinnamon Cake
- 3 1/4 cup all-purpose flour
- 3 cups granulated sugar
- 2 1/2 tsp baking powder
- 1 tbsp cinnamon
- 1 tsp salt
- 1 cup unsalted butter room temperature
- 2 tsp vanilla extract
- 1 cup egg whites about 7 egg whites
- 1 1/2 cups buttermilk room temperature
- 1/8 cup vegetable oil
For the Cinnamon Brown Sugar Buttercream
- 3 cups unsalted butter soft, but still cold
- 1 cup packed brown sugar
- 8 cups powdered sugar measured then sifted
- 1/2 tbsp cinnamon
- 3 tsp vanilla
Instructions
For the Honey Oat Crumble
- Preheat oven to 375 degrees. Line a backing sheet with parchment paper.
- Combine all ingredients together in a medium bowl. Using a wooden spoon mix all ingredient until fully combined. We like to use latex gloves to make sure the mixed is very well combined.
- Spread mixture evenly on prepared baking sheet and bake for about 10 minutes or until gold brown.
- Let the crumble cool completely, then transfer to a food processor or blender and blend for a few seconds to break up any large clumps. It should resemble clumpy sand. Set aside. (If made in advance the crumble can be stored at room temp in an airtight container)
For the Strawberry Rhubarb Compote
- Add all ingredients to a large saucepan and cook over medium-high heat, stirring occasionally, until juices start to bubble.
- Reduce heat to a simmer and cook 10-12 minutes or until the fruit breaks down.
- Remove from heat and let cool completely. (If made in advance store in the fridge in an airtight container)
For the Cinnamon Cake
- Preheat oven to 350°. Spray three 8 inch pans with cooking spray and line with parchment rounds then lightly spray again.
- Divide the cinnamon oat crumble between the three pans and press down to evenly line the bottom of each pan. Set aside.
- In a stand mixer fitted with a paddle attachment, mix together all dry ingredients (flour, sugar baking powder, cinnamon and salt).
- With the mixer on low, slowly add chunks of room-temperature butter. Continue to mix until no large chunks of butter remain and the mixture resembles sand.
- Add the egg whites and mix on low until just incorporated.
- Add the buttermilk and mix on low until just incorporated.
- Add in vanilla and oil and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula and mix a few seconds longer, but make sure not to overmix.
- Divide batter evenly between the prepared cake pans.
- Add spoonful’s of the strawberry rhubarb compote to each filled pan and swirl throughout the cake batter. You will want around a 1/2-3/4 cup per pan.
- Bake for 44-55 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes and then transfer to a wire rack to completely cool.
For the Cinnamon Brown Sugar Buttercream
- In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together until fluffy. About 3 minutes.
- With the mixer on low speed, add the powdered sugar one cup at a time. Stopping occasionally to scrape down the bowl.
- Add the vanilla and cinnamon and mix until just combined.
- Increase the speed to high and beat for 5 minutes, stopping once to scrape down the bowl.
- Reduce the speed to low and beat for another minute to remove any air bubbles.
