Teach and Taste: Deep-Dish Strawberry Rhubarb Cake

Learn how to make delicious and crumbly deep-dish strawberry rhubarb cake perfect for Ważuṡteca Ṡa Wi, or Strawberry Ripening Moon.

Cake Crust


  • 1 cup butter
  • 3 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla


  1. Combine butter, flour, sugar, baking soda, baking powder, and salt until mixture resembles fine crumbs.
  2. Beat buttermilk, eggs, and vanilla and add to dry mixture until moistened.
  3. Spread half of mixture into a greased 9-by-13-inch baking pan.

Sugar Crumb Topping

  • ¾ cup sugar
  • ½ cup flour
  • ¼ cup butter


  1. Combine sugar, flour, and butter into fine crumbs.
  2. Set aside.

Strawberry Rhubarb Cake

  • 3 cups rhubarb, chopped
  • 1 quart strawberries, chopped
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1/3 cup cornstarch


  1. Combine rhubarb, strawberries, and lemon juice in a saucepan and cook on medium-low heat, covered, for about 5 minutes.
  2. Stir in sugar and cornstarch and cook for another 4-5 minutes until thickened. Let cool.
  3. Pour liquid mixture into pan on top of cake crust. Spoon remaining half of batter in small mounds on top of filling. Sprinkle sugar crumb topping (see recipe above) over entire cake.
  4. Bake at 350°F for about 40-45 minutes or until golden brown.
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