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–+ servings
Sliced strawberry rhubarb cake topped with powdered sugar, displayed on parchment paper.
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Strawberry Rhubarb Cake

A simple and delicious Strawberry Rhubarb Cake with a buttery crumb, sweet strawberries, and tart rhubarb—perfect for spring dessert, brunch, or afternoon tea.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Servings: 10 servings
Calories: 255kcal
Author: Stephanie Wilson

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

  1. 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.
  2. 9x13-in pan: This cake can also be doubled and baked in a 9x13-inch pan for a larger cake.
  3. Topping: For a pretty finish, sprinkle the top lightly with finishing sugar before baking.
This cake can be doubled and baked in a 9x13-inch pan. For a pretty finish, sprinkle the top lightly with finishing sugar before baking.

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 247mg | Potassium: 172mg | Fiber: 2g | Sugar: 28g | Vitamin A: 283IU | Vitamin C: 28mg | Calcium: 82mg | Iron: 1mg