Oh, this strawberry rhubarb cake. Just thinking about it brings back so many sunny afternoons spent in my Grandma’s kitchen. You know that feeling when a certain smell just instantly transports you back in time? For me, it’s the warm, sweet-tart aroma of baked strawberries and rhubarb mingling with cinnamon and vanilla. This cake is pure nostalgia in every bite, and honestly, it’s become my go-to for everything from casual weeknight treats to slightly more impressive brunches. It’s like a humble, incredibly forgiving cousin to a fancy pie, but with way less fuss. If you love a good fruit crumble or a moist muffin, you are going to absolutely adore this strawberry rhubarb cake. It’s just so delightfully balanced, not too sweet, with that perfect tang from the rhubarb that cuts through everything beautifully. I honestly can’t think of a time this didn’t make everyone at the table happy.
What is strawberry rhubarb cake?
So, what exactly *is* this magical concoction I keep raving about? Think of it as your favorite, most comforting pound cake or a really dense, moist coffee cake that’s been kissed by springtime. It’s a wonderful hybrid, really. You get the tender, slightly dense crumb of a good cake, but it’s studded and swirled with that vibrant, delicious duo: strawberries and rhubarb. The name itself, strawberry rhubarb cake, just tells you what you’re getting – a delicious baked good bursting with these classic flavors. It’s not as fussy as a layered cake with a ton of frosting, and it’s definitely more of a “cake” experience than just a fruit bake. It’s essentially a vehicle for that incredible strawberry-rhubarb combination, elevated with a simple glaze that just takes it over the top. It’s the kind of dessert that feels both special and incredibly down-to-earth, perfect for any occasion.
Why you’ll love this recipe?
What are some good reasons to make strawberry rhubarb cake?flavor is just out of this world. You get the natural sweetness of the strawberries, perfectly complemented by the zesty, slightly sour punch of the rhubarb. It’s a flavor combination that’s truly iconic for a reason, and baked into a cake? It’s divine. Then there’s the simplicity. Seriously, this is not a complicated bake. You don’t need any fancy techniques or a degree in pastry to make this turn out beautifully. I can whip this up on a Tuesday evening when the craving strikes, and it’s always a hit. It’s also surprisingly cost-effective. Strawberries and rhubarb are often readily available, especially when they’re in season, and the other ingredients are pantry staples. You get a gorgeous, flavorful dessert without breaking the bank. And talk about versatility! This cake is fantastic served warm with a scoop of vanilla ice cream, perfect at room temperature for a picnic, or even just enjoyed on its own with a cup of coffee. It’s a lifesaver for busy weekends when you want something homemade but don’t have hours to spend. What I love most about this is how forgiving it is. Even if you’re a beginner baker, you’re going to nail this. It’s my personal go-to when I want something that feels a little indulgent but is still easy enough for a spontaneous bake. It truly stands out because it delivers so much flavor and satisfaction with such minimal effort.
How do I make strawberry rhubarb cake?
Quick Overview
Making this strawberry rhubarb cake is a wonderfully straightforward process. You’ll start by mixing up a simple cake batter, prepare a vibrant strawberry and rhubarb filling, and then artfully combine them for a gorgeous marbled effect. The whole thing bakes up into a moist, tender cake with pockets of sweet-tart fruit. It’s finished off with a light, simple glaze that just seals the deal. Honestly, the hardest part is waiting for it to bake and cool!
Ingredients
For the Main Batter:
You’ll need 2 and 1/2 cups of all-purpose flour. Make sure it’s spooned and leveled, not scooped directly from the bag, for the most accurate measurement. 1 and 1/2 teaspoons of baking powder for lift, and 1/4 teaspoon of salt to enhance all those lovely flavors. For sweetness and moisture, we’ve got 1 and 1/4 cups of granulated sugar. And for that rich, tender crumb, 1/2 cup of unsalted butter, softened to room temperature – this is key! Two large eggs, also at room temperature, help bind everything together. And 1/2 cup of milk, whole milk is great for richness, but I’ve had success with 2% too. Lastly, 1 teaspoon of vanilla extract for that warm, classic aroma.
For the Filling:
This is where the magic happens! You’ll want about 2 cups of fresh or frozen strawberries, hulled and roughly chopped. If using frozen, no need to thaw them. Then, 2 cups of fresh rhubarb, trimmed and cut into about 1/2-inch pieces. If you’re new to rhubarb, it’s that gorgeous tart stalk – think of it as a fruit that’s a bit more adventurous! You’ll also need 1/4 cup of granulated sugar to balance the tartness, and 1 tablespoon of cornstarch to help thicken the juices as it bakes, preventing a soggy bottom. A pinch of cinnamon adds a lovely warmth that just sings with the fruit.
For the Glaze:
This is super simple and adds a lovely finish. You’ll need 1 cup of powdered sugar, sifted if you have time for an extra smooth glaze. Then, 2-3 tablespoons of milk or heavy cream – start with 2 and add more until you reach your desired drizzling consistency. A tiny splash of vanilla extract or even a bit of lemon juice can add a nice little zing.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 350°F (175°C). This is a pretty standard temperature, and it ensures the cake bakes evenly. While the oven is warming up, you’ll want to prepare your baking pan. I usually use a 9×13 inch baking pan, but a 10-inch Bundt pan or even two 8-inch round pans work wonderfully too. Grease your pan really well with butter or non-stick spray, and then dust it lightly with flour, tapping out any excess. This step is crucial for preventing your beautiful strawberry rhubarb cake from sticking. You want it to slide right out in one piece!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the 2 and 1/2 cups of all-purpose flour, 1 and 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt. Give it a good whisk for about 30 seconds. This helps to evenly distribute the leavening agent (baking powder) and the salt, ensuring a consistent texture throughout the cake. It also aerates the flour a bit, which is always a good thing for a tender crumb.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, cream together the 1 and 1/4 cups of granulated sugar and the 1/2 cup of softened butter until it’s light and fluffy. You can use an electric mixer for this, or a good old-fashioned whisk and some elbow grease. Then, beat in the two large eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract. In a small measuring cup, lightly whisk together the 1/2 cup of milk.
Step 4: Combine
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. So, add about a third of the dry ingredients, mix until just combined, then add half of the milk, mix, add another third of the dry, mix, the rest of the milk, mix, and finally the last of the dry ingredients. Mix on low speed or by hand until just combined. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. A few streaks of flour are okay; they’ll disappear as you fold in the fruit.
Step 5: Prepare Filling
In a medium bowl, gently toss together the 2 cups of chopped strawberries, 2 cups of chopped rhubarb, 1/4 cup of granulated sugar, 1 tablespoon of cornstarch, and a pinch of cinnamon. Make sure everything is evenly coated. The cornstarch is really important here; it will absorb some of the excess liquid from the fruit as it bakes, preventing your cake from becoming watery. If your strawberries are particularly juicy, you might even use a tiny bit more cornstarch.
Step 6: Layer & Swirl
Now for the fun part! Spoon about half of the cake batter into your prepared baking pan and spread it out evenly. Scatter about half of the strawberry and rhubarb filling over the batter. Then, dollop the remaining cake batter over the fruit, trying to cover as much as possible. Gently spread it out. Finally, sprinkle the rest of the strawberry and rhubarb filling over the top. Now, here’s where you can get creative! You can gently swirl the fruit into the top layer of batter with a knife or skewer. Don’t overdo it; you want distinct swirls and pockets of fruit, not a uniform pink mess. This swirling action not only makes it pretty but also helps distribute the flavor.
Step 7: Bake
Place the pan in your preheated oven and bake for about 45-55 minutes for a 9×13 pan. For a Bundt or round pans, it might take a bit longer, perhaps 55-65 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached (no wet batter!). The top should be golden brown, and the edges should be pulling away slightly from the sides of the pan. If the top starts browning too quickly, you can loosely tent it with foil.
Step 8: Cool & Glaze
Once baked, carefully remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit before you attempt to remove it. While it’s cooling, whisk together the 1 cup of powdered sugar, 2 tablespoons of milk, and the splash of vanilla or lemon juice for the glaze. Add more milk, a teaspoon at a time, until you get a nice, pourable consistency. Once the cake has cooled for about 20 minutes, you can invert it onto a serving platter if you used a Bundt or round pan, or simply leave it in the 9×13 pan. Drizzle the glaze over the still-warm cake. The warmth will help the glaze melt slightly and create a beautiful sheen. Let the cake cool completely before slicing, or enjoy it while it’s still a little warm for a gooey, comforting treat.
Step 9: Slice & Serve
This is the moment of truth! Once the cake has cooled (or if you can’t resist and it’s still warm!), slice it into generous pieces. For a 9×13, you’ll get about 12-15 servings. If it’s still warm, the inside will be wonderfully gooey and delicious. If you’ve let it cool completely, you’ll get cleaner slices. This cake is fantastic on its own, but a dusting of powdered sugar or a dollop of whipped cream or vanilla ice cream takes it to the next level. Enjoy every single bite!
What to Serve It With
This strawberry rhubarb cake is wonderfully versatile and fits into almost any meal or occasion you can dream up. For a lovely start to the day, serve a slice warm with a strong cup of coffee or a delicate herbal tea. The tanginess of the fruit is such a refreshing wake-up call! If you’re planning a weekend brunch, this cake is an absolute star. Arrange it on a pretty platter, perhaps with some fresh berries on the side, and pair it with sparkling mimosas or a fresh-squeezed orange juice. It’s elegant enough for guests but still feels delightfully homey. As a dessert, it’s a winner any night of the week. Serve it slightly warm with a scoop of good quality vanilla bean ice cream – the contrast of the warm cake and cold ice cream is pure bliss. A drizzle of extra strawberry sauce or a dollop of crème fraîche also works beautifully. And for those cozy, spontaneous snack moments? This cake is your best friend. It’s perfect with a glass of milk or another cup of coffee, enjoyed while curled up with a good book. My family absolutely loves it as an after-school treat, and it’s never lasted long!
Top Tips for Perfecting Your Strawberry Rhubarb Cake
I’ve made this strawberry rhubarb cake more times than I can count, and along the way, I’ve picked up a few tricks that I think will help you get the absolute best results. When you’re working with the fruit, especially the rhubarb, make sure it’s trimmed well. You want to remove any woody parts. For the strawberries, if they’re huge, give them a rough chop so you get nice, even distribution. Don’t be afraid to use frozen fruit; it works just as well and often has a great flavor. For the mixing advice, the biggest thing I can tell you is to not overmix the batter once you’ve added the flour. Mix until *just* combined. A few little lumps are fine! Overmixing is the enemy of tender cakes. For the swirl customization, when you’re adding the fruit to the batter, try not to press it down too hard. You want those lovely pockets of fruit, not a uniform layer. Gently dollop and then swirl with a knife or toothpick. Experiment with different patterns! If you’re looking for ingredient swaps, I’ve had success using half whole wheat flour with all-purpose for a slightly nuttier flavor, though it can make the cake a touch denser. For the milk, any dairy milk works, and I’ve even tested it with oat milk, and it came out wonderfully creamy. For the glaze, if you want a thicker glaze, use less liquid; for a thinner one, add more. It’s very forgiving! And for baking tips, always trust the toothpick test. Ovens can vary so much, so use your oven’s cues. If the top is browning too fast but the center isn’t done, just tent it loosely with aluminum foil. This will shield the top and allow the inside to finish baking. My biggest lesson learned? Don’t rush the cooling process too much if you want to glaze it, but also, don’t let it cool completely in the pan if you’re using a Bundt or round pan – it can stick!
Storing and Reheating Tips
One of the best things about this strawberry rhubarb cake is how well it keeps. If you have any leftovers (which is rare in my house!), you can store it easily. At room temperature, it will stay fresh for about 2-3 days, as long as it’s covered tightly. I usually use plastic wrap or a cake dome. This is perfect for when you want to have it ready for a quick breakfast or snack throughout the day. For longer storage, keep it in the refrigerator. Place it in an airtight container or wrap it well in plastic wrap, and it should last for up to a week. The texture might firm up slightly in the fridge, which is why I often prefer it at room temp or slightly warmed. If you want to freeze it, this cake freezes beautifully! Let the cake cool *completely* first. Then, wrap it tightly in a couple of layers of plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe airtight container. It can stay frozen for up to 2-3 months. To thaw, transfer it from the freezer to the refrigerator overnight, then let it come to room temperature before serving. For glaze timing advice, it’s best to add the glaze once the cake has cooled slightly but is still warm. This allows the glaze to melt a bit and create a lovely finish. If you’re planning to freeze the cake *with* the glaze, it’s often best to glaze it *after* thawing, just before serving, for the freshest look and taste.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite strawberry rhubarb cake! It’s a recipe that’s brought so much joy to my kitchen and my family, and I truly hope it does the same for you. It’s the perfect balance of sweet and tart, wonderfully moist and tender, and surprisingly simple to make. It’s the kind of cake that makes you feel good about baking, and even better about sharing. If you’re a fan of fruit-forward desserts, I bet you’ll also adore my Lemon Raspberry Loaf Cake or my classic Apple Crumble Pie. Give this strawberry rhubarb cake a try; I promise you won’t be disappointed. I can’t wait to hear how yours turns out! Feel free to leave a comment below with your thoughts or any variations you try. Happy baking!
strawberry rhubarb cake
Ingredients
Main Ingredients
- 250 g all-purpose flour
- 200 g granulated sugar
- 5 tsp baking powder
- 1 tsp kosher salt
- 6 large eggs room temperature
- 218 g vegetable oil or canola oil
- 1 lb strawberries washed, diced (about 3 cups)
- 1 lb rhubarb washed, sliced (about 3 cups)
- 245 g whole milk
- 57 g unsalted butter ½ stick
- 50 g granulated sugar for topping
- cup confectioners' sugar for garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined.
- Fold in the strawberries and rhubarb.
- Pour the batter into the prepared baking dish.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool completely.
- Dust with confectioners' sugar before serving.
