Strawberry Rhubarb Cake
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 made this recipe. Twice. So far. It's my favorite sort of recipe. Accurate! The cake it produces is the cake that it promised. And it's delicious. Dive in, folks.
Dot, thank you so much for this wonderful note! I’m thrilled the recipe delivered exactly what you hoped for — and I love that you’ve already made it twice.