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Strawberry Rhubarb Cake: Simple and Delicious

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Strawberry Rhubarb Cake is a favorite seasonal cake recipe. Simple to make with buttery batter filled with strawberries and rhubarb and flavored with vanilla and nutmeg. Delicious!

Horizontal side view of sliced Strawberry Rhubarb Cake on a dark background.

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Strawberry Rhubarb Cake is one of my favorite seasonal cake recipes. While Strawberry Rhubarb Pie can never be replaced, this is a nice twist on a seasonal favorite.

Here’s what you need to know about rhubarb. It’s in season from April through June. The stalks are edible but the leaves are toxic. When buying rhubarb at the market, look for firm, blemish-free stalks. Store unwashed in the refrigerator for up to a week.

This cake is one of the reasons I freeze rhubarb and strawberries when they’re in season. The time of year doesn’t matter — my family always seems to ask for this cake. It’s simple to make, yet delightfully delicious.

side view of Strawberry Rhubarb Cake Slices

Strawberry Rhubarb Recipes

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A Simple Seasonal Strawberry Rhubarb Cake | 31Daily.com

Strawberry Rhubarb Cake

Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes

Strawberry Rhubarb Cake, a favorite seasonal cake recipe. A buttery batter filled with strawberries and rhubarb and flavored with vanilla and nutmeg. Delicious!

Ingredients

  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 6 tablespoons butter, softened
  • 1 1/4 cup sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla
  • 1 pound strawberries, hulled and sliced in half or chopped
  • 1 1/2 cups cubed rhubarb (I use 2 medium stalks)

Instructions

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate or tart pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 38mgSodium: 248mgCarbohydrates: 45gFiber: 2gSugar: 28gProtein: 4g

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22 Comments

    1. Absolutely— be sure to use room temperature butter and whip until the mixture is light and pale.

    1. 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.

    1. 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.

  1. Delicious! I doubled the recipe and baked it in a 9×13″ 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.

  2. 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.

  3. 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.

  4. 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.

  5. Made this for supper to-night and everyone loved it I’ll definitely will be making it again. Delicious!

    1. 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!

      1. Just a quick update — the cake works very well in a 9-inch pie plate. No changes in bake time. It smells heavenly :)!

        1. I used a 9″ cake pan because that’s what I had. It was fine! Just check with a toothpick regularly. Great cake!

  6. I have just made this evening… And it is by far the best tasting cake I have ever done… Will be saving this recipe

    1. Hi Denise! I think it’s a keeper too. It’s definitely one we take to all our family reunions!

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