Strawberry Rhubarb Cake: Simple and Delicious

A Simple Seasonal Strawberry Rhubarb Cake |

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. It doesn’t matter the time of year — my family always seems to ask for this cake. It’s simple to make, yet delightfully delicious.

side view of Strawberry Rhubarb Cake Slices

A Simple Seasonal Strawberry Rhubarb Cake |

Strawberry Rhubarb Cake

Yield: 1 10-inch cake
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!


  • 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)


  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: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 311mgCarbohydrates: 49gFiber: 2gSugar: 28gProtein: 4g

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Rhubarb Recipes

11 thoughts on “Strawberry Rhubarb Cake: Simple and Delicious

  1. Denise Noel

    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. Stephanie Wilson

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

  2. Michele

    could this be done in a 9 inch pie plate?

    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. Angela

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

          1. Thank you for letting us know!! I’ll add that to the directions!

  3. Jocelyn Daye

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

    1. I’m so glad!! Wish I had made that cake for supper too. We love it!

  4. Anonymous

    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.

    1. I’m so glad you liked it! I agree adding additional cinnamon and nutmeg.

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