Strawberry Rhubarb Cake Recipe
Let me introduce you to a springtime staple you’ll fall in love with: Strawberry Rhubarb Cake! This gorgeous, crumb-topped cake is everything you want in a homemade dessert—bright, tangy fruit flavors, pillowy texture, and just the right amount of sweetness. Whether you’re looking to use up a haul of fresh strawberries and rhubarb or simply want something delicious to pair with your afternoon cup of coffee, this recipe is a cheerful, satisfying treat you’ll want to bake on repeat.
Ingredients You’ll Need
The ingredient list for Strawberry Rhubarb Cake is joyfully simple, yet each component plays a vital part in creating the perfect bite. From the distinct tartness of rhubarb, velvet softness from sour cream, to the crunch that turbinado sugar brings—every item has a role to play in making this cake memorable.
- All-purpose flour: The sturdy base that gives your cake just the right crumb without being too dense or too delicate.
- Baking soda & baking powder: These power partners help the cake rise, creating that dreamy, soft texture.
- Salt: Just a pinch wakes up all the flavors—you’ll notice the subtle difference.
- Unsalted butter (softened): Provides richness while ensuring the cake stays moist and tender.
- Granulated sugar: Sweetens the cake and also helps create that iconic golden crust.
- Large eggs: Eggs bind everything together and add a bit of lift for the perfect structure.
- Vanilla extract: Don’t skip this! It brings warm, aromatic notes that round out the fruity sharpness.
- Sour cream: The secret to a super-tender crumb with a lovely hint of tang to complement the fruit.
- Fresh rhubarb (diced): Its tartness is the star here, balancing the sweetness and offering eye-catching color.
- Fresh strawberries (chopped): These juicy berries add pure summer sweetness and wonderful aroma.
- All-purpose flour (for tossing fruit): Coating the fruit prevents it from sinking to the bottom while baking.
- Turbinado sugar (for topping): Sprinkled on just before baking, it gives a sparkling, crunchy finish that’s irresistible.
How to Make Strawberry Rhubarb Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and greasing a 9-inch round or square baking pan. A well-prepped pan ensures your Strawberry Rhubarb Cake comes out easily and maintains its beautiful shape. Don’t forget this step—it’s key for a stress-free baking experience!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This not only helps evenly distribute the leavening agents, making sure your cake rises just right, but also breaks up any pesky flour lumps before they can make their way into your batter.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy. Don’t rush this part—proper creaming gives your Strawberry Rhubarb Cake its lovely, tender crumb and swirled sweetness in every bite.
Step 4: Add Eggs, Vanilla, and Sour Cream
Add the eggs one at a time to the creamed mixture, beating well after each addition so everything’s beautifully blended. Stir in the vanilla extract and sour cream; these add a gorgeous richness and a gentle tang that complements the fruity filling.
Step 5: Prepare and Add the Fruit
Toss your freshly diced rhubarb and chopped strawberries with a tablespoon of flour in a small bowl. This step may seem small, but it’s important! Tossing helps keep the fruit suspended in the batter, ensuring every slice of your Strawberry Rhubarb Cake is filled with colorful bursts of flavor.
Step 6: Combine and Pour Batter
Gently fold the dry ingredients into the wet mixture, taking care not to overmix—that’s the secret to a soft, delicate cake. Next, fold in your floured fruit until it’s just combined. Pour and spread the batter evenly into your prepared pan.
Step 7: Finish and Bake
Sprinkle that glorious turbinado sugar evenly over the top for a crackly, golden crust. Slide the pan into your preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This last bit of patience is rewarded with a cake that slices easily and looks stunning on the plate.
How to Serve Strawberry Rhubarb Cake
Garnishes
Dress up your Strawberry Rhubarb Cake with an elegant dollop of freshly whipped cream or a scoop of velvety vanilla ice cream. A light dusting of powdered sugar or a few extra slices of fresh strawberries can add that finishing bakery touch. If you want a hint of citrus, try a few curls of lemon zest on top—it’s a simple way to tie together all the fresh flavors.
Side Dishes
Serve this cake alongside a fruit salad or fresh berries for a refreshing complement, especially at brunch or a springtime picnic. For a more indulgent pairing, offer an iced latte or rich, dark roast coffee alongside—both enhance the tangy fruit and mellow the cake’s sweetness. Even a crisp glass of sparkling wine would be a celebration-worthy combination!
Creative Ways to Present
Transform your Strawberry Rhubarb Cake into an eye-catching centerpiece by baking it in a decorative pan or cutting it into adorable squares for a dessert platter. Individual servings in mini ramekins are perfect for dinner parties, and you can even sandwich a thin slice with cream cheese frosting for a twist on the classic. Layer pieces with yogurt and fresh berries in parfait glasses for an easy, pretty brunch dessert.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Rhubarb Cake at its best, store any leftovers covered at room temperature for up to two days. If your kitchen is warm, pop it in the fridge so it stays fresh longer. Make sure to wrap the cake well or store it in an airtight container to prevent it from drying out.
Freezing
This cake freezes beautifully! Just wrap individual slices or the whole (completely cooled) cake tightly in plastic wrap and then again in foil. Freeze for up to 2 months. When you’re ready for a fruity treat, thaw the cake on the counter—no one will ever guess it wasn’t freshly baked.
Reheating
If you prefer warm cake, simply pop a slice in the microwave for a few seconds or heat it in a low oven, wrapped lightly in foil, until just warmed through. Add a chill scoop of ice cream and you’ve got yourself a next-level dessert—no special occasion required.
FAQs
Can I use frozen fruit in this Strawberry Rhubarb Cake?
Absolutely! Just be sure to thaw and drain the fruit well before adding. This helps keep the batter from getting too wet and ensures your cake bakes up with the perfect texture every time.
Why toss fruit with flour before adding to the batter?
The light coating of flour helps suspend the rhubarb and strawberries throughout the cake as it bakes, so you get even pockets of fruit in every slice instead of them all sinking to the bottom.
Can I make this cake gluten-free?
Yes—substitute your favorite cup-for-cup gluten-free all-purpose flour blend. Check that your baking powder and soda are gluten-free too, and don’t forget to adjust for any other dietary preferences as needed.
How do I know when the cake is baked through?
The top should be golden and a toothpick inserted into the center will come out clean or with just a few moist crumbs. If you see wet batter, bake for a few minutes longer, checking again with a clean toothpick.
Can I double the recipe for a crowd?
Definitely! Just double all ingredients and use a 9×13-inch pan. Bake time may be slightly longer, so keep an eye on doneness and check with a toothpick as it nears the end of baking.
Final Thoughts
If ever there was a reason to stock up on spring produce or brighten up your dessert table, Strawberry Rhubarb Cake is it! Give this recipe a try and let its nostalgic flavors and tender crumb make you the hero of your next brunch, potluck, or cozy night in—trust me, it’ll become a family favorite in no time.
Print
Strawberry Rhubarb Cake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect spring dessert with this delightful Strawberry Rhubarb Cake. Bursting with juicy strawberries and tart rhubarb, this moist and tender cake is a true crowd-pleaser. Topped with a sprinkle of turbinado sugar for a crunchy finish, it’s a simple yet impressive treat that’s ideal for any occasion.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Fruit Mixture:
- 1 cup diced fresh rhubarb
- 1 cup chopped fresh strawberries
- 1 tablespoon all-purpose flour (for tossing fruit)
- 2 tablespoons turbinado sugar (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round or square baking pan.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in the vanilla extract and sour cream until smooth.
- Prepare fruit: Toss diced rhubarb and chopped strawberries with 1 tablespoon flour in a small bowl.
- Combine ingredients: Gently fold the flour mixture into the wet ingredients, followed by the floured fruit.
- Bake: Pour batter into the pan, sprinkle turbinado sugar on top, and bake for 40–45 minutes.
- Cool and serve: Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- You can use frozen fruit—just thaw and drain before using.
- This cake pairs well with whipped cream or vanilla ice cream.
- Store covered at room temperature for up to 2 days or refrigerate for longer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
