Strawberry Rhubarb Cake
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Strawberry Rhubarb Cake is one of those simple seasonal cakes I look forward to every spring. With a buttery batter, sweet strawberries, and the bright tartness of rhubarb, it's an easy cake that feels both homey and special.
If you love classic strawberry rhubarb desserts, this cake is a lovely change from pie-simple enough for an everyday bake, but pretty enough to share.
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Recipe Overview
This strawberry rhubarb cake is soft, tender, and filled with the sweet-tart flavors of spring. It's simple to make, delicious with fresh or frozen fruit, and lovely for dessert, brunch, or afternoon tea.
What I Love About This Cake
This is the kind of cake that feels effortless in the best way. The batter is simple, the fruit does most of the work, and the finished cake has that beautiful balance of sweet and tart that makes strawberry and rhubarb such a classic pairing.
I also love that it's a smaller cake. Sometimes a simple seasonal cake is exactly what you want, without making a full 9x13 dessert.
While Rhubarb Pie or Strawberry Rhubarb Pie can never be replaced, this is a nice twist on a seasonal favorite.
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Reader Review:
"It came out fabulous. I love this recipe, and it will be my go-to for rhubarb cake from now on..."
Ingredients
Here are a few things to know about this strawberry rhubarb cake:
- Strawberries and rhubarb: This classic pairing gives the cake its sweet-tart flavor. Fresh is lovely in season, but frozen fruit works well too.
- Butter: Keeps the cake rich and tender.
- Vanilla and nutmeg: Add warmth and depth without overpowering the fruit.
- Rhubarb note: Only the stalks are edible; discard the leaves, as they are toxic. Your current post already includes this helpful note, and it's worth keeping.
Tips for Making Strawberry Rhubarb Cake
- Use firm rhubarb stalks and ripe strawberries for the best flavor.
- If using frozen fruit, thaw and drain it well so the cake doesn't become too wet.
- For a pretty finish, sprinkle the top lightly with finishing sugar before baking.
- A helpful reader tip: this cake doubles well for a 9x13-inch pan, making it a lovely option for serving a group.
Serving
Serve the cake slightly warm or at room temperature. It's delicious as is, or with a dusting of powdered sugar, a dollop of whipped cream, or even a scoop of vanilla ice cream.
Storing the Cake
Cover leftovers tightly and store at room temperature for a day or refrigerate for longer storage.
Strawberry Rhubarb Cake
Ingredients
- 1 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 6 tablespoons butter softened
- 1 ¼ cup sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon pure vanilla
- 1 pound strawberries hulled and sliced in half or chopped
- 1 ½ cups cubed rhubarb I use 2 medium stalks
Instructions
- Preheat oven to 350 degrees. Butter a 10-inch pie plate or tart pan.
- Using an electric mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. Add the egg, milk, and vanilla and mix until combined.
- Gradually add the flour, baking powder, salt, and nutmeg and mix until combined. Remove bowl from the electric mixer and gently fold in the rhubarb.
- Transfer batter to buttered pie plate and spread evenly. Arrange halved strawberries on top of the cake and sprinkle with an additional 2 tablespoons sugar.
- Bake the cake for 10 minutes. Reduce oven to 325 degrees and continue baking until the cake is golden brown and firm to the touch -- about 1 hour. Let cool and cut into wedges.
Notes
- Rhubarb: Use only the stalks; discard the leaves, as they are toxic. If using frozen fruit, thaw and drain well before adding to the batter.
- 9x13-in pan: This cake can also be doubled and baked in a 9x13-inch pan for a larger cake.
- Topping: For a pretty finish, sprinkle the top lightly with finishing sugar before baking.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
More Strawberry Rhubarb Recipes
- Strawberry Rhubarb Bars
- Season's Best: Rhubarb
- Easy Strawberry Rhubarb Sauce
- Rhubarb Upside Down Cake
- Rhubarb Muffins with Butter Cinnamon Streusel
- Strawberry Rhubarb Pie
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I’m going to try this my question is are the straw only on the top and not mixed with Rhubarb? Thanx
Hi Carole, I only add the strawberries to the top of the cake, the rhubarb is mixed into the batter. Hope you love it as much as we do!
Hello! If I increased this recipe 50% do you recommend a certain size pan for baking? I did see the comment about doubling and using a 9x13 which might be the simpler route? Thanks! This looks excellent and I look forward to making it.
I agree-- I think baking the cake in a 9 x 13 inch pan (even if you're not doubling the recipe) might be the simplest way to go. If you love math, this article from Food 52 is a great resource for determining pan sizes when altering a recipe!
Is there a video where I can follow along for this recipe?
Hi Rosalie, I've not yet made a video for this, but I will definitely add it to my list!
Can you use a hand whip instead of an electric mixer? I don’t have one.
Absolutely— be sure to use room temperature butter and whip until the mixture is light and pale.
Can you use frozen fruit?
Hi Lynn, you can use frozen fruit. I like to toss it with a bit of flour. It also may take a few extra minutes of baking time too.
Just made this really delicious. It took about 1 hour 15mins to cook after I turned the oven to 325.
Hi this looks delicious. Can the cake be frozen?
Hi Pauline! Yes, you can definitely freeze the cake. Wrap it well in plastic wrap and foil. For best texture and flavor, it can be frozen for 2 to 3 months. Thaw in the refrigerator overnight.
Delicious! I doubled the recipe and baked it in a 9x13" pan. I folded some of the strawberries into the batter. Sprinkled finishing sugar over the top and baked according to directions. It came out fabulous. I love this recipe and it will be my go to for rhubarb cake from now on. I do like the idea of a smaller cake for when a big cake is too much.
Thank you, Donna, for trying this recipe. AND thank you for the super helpful hints!
I'm searching for a Rhubarb Strawberry cake recipe like this one with the addition of cream cheese. Can this recipe be altered to incude cream cheese? I'm cooking for 20 people on Mother's Day so am hoping to find a simple tried and true special dessert using creme cheese in a rhubarb strawberry cake. Thanks for reply if you have one.
Hi Lois, it sounds like Mother's Day will be eventful! As you know, this recipe doesn't contain cream cheese. I do think a cream cheese frosting would be delicious on top, but I've not tested that yet. I did find a Taste of Home recipe using cream cheese that looks good, although I haven't made it. Here is the link for that recipe: https://www.tasteofhome.com/recipes/rhubarb-and-strawberry-coffee-cake/
I'm searching for a Rhubarb Strawberry cake recipe using cream cheese. Has anyone tried altering this recipe to incude cream cheese? I'm cooking for 20 people this weekend and want a special dessert using this combo. Thanks.
Really good cake. The mixture looks like it won’t fill the dish but it rises to a good size. I baked it at 180 degrees in a fan forced oven for 30 minutes. It also words well with some cinnamon and extra nutmeg.
I’m so glad you liked it! I agree adding additional cinnamon and nutmeg.
Made this for supper to-night and everyone loved it I'll definitely will be making it again. Delicious!
I’m so glad!! Wish I had made that cake for supper too. We love it!
could this be done in a 9 inch pie plate?
thanks
Hi Michele -- this cake can easily be made in a 10-inch pie plate, but I'm not sure about a 9-inch. It may not bake correctly. I'm actually baking this cake today for the weekend. I will try it in a 9-inch pie plate and let you know!
Just a quick update -- the cake works very well in a 9-inch pie plate. No changes in bake time. It smells heavenly :)!
I used a 9" cake pan because that's what I had. It was fine! Just check with a toothpick regularly. Great cake!
Thank you for letting us know!! I’ll add that to the directions!
I have just made this evening... And it is by far the best tasting cake I have ever done... Will be saving this recipe
Hi Denise! I think it's a keeper too. It's definitely one we take to all our family reunions!