October 23, 2023
Review RecipeStrawberry Rhubarb Cake
Sweet strawberries and tart rhubarb are the stars of the show in this moist glazed strawberry rhubarb cake.
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This strawberry rhubarb cake is light, fluffy, and bursting with flavor. There’s something about the tartness of the rhubarb paired with the sweetness of the strawberries that just makes my taste buds happy, and this cake is a great way to satisfy that craving.
Strawberry Rhubarb Cake Ingredients
NOTE: It is essential to make sure that you do not eat the leaves or root/bottom stem area of rhubarb plants, as it will make you sick.
The sweetness of the strawberries perfectly balances the tartness of the rhubarb, creating a flavor explosion in your mouth.
The texture of the tender cake is complemented by juicy chunks of the two fruits, making each bite an absolute delight.
You’ll need:
For The Cake:
- 1 cup of diced strawberries
- 1 cup of diced rhubarb stalks
- 2 cups of all-purpose flour plus 4 tablespoons (divided into 2 cups and 4 tablespoons)
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- ¾ cup of sugar
- ¼ cup of unsalted butter plus 3 tablespoons, softened (divided into ¼ cup and 3 tablespoons)
- 1 egg, room temperature
- ½ cup of milk
- ¾ cup of brown sugar
For The Glaze:
- ¾ cup of powdered sugar
- 1 tablespoon of milk
- ½ teaspoon of vanilla extract
Substitutions And Additions
STRAWBERRIES: Fresh strawberries are best to make this strawberry rhubarb dessert, as frozen strawberries may add extra moisture that may affect the consistency of the cake.
How To Make This Strawberry Rhubarb Cake Recipe
Let’s walk through the simple steps to make this yummy cake together. In no time, you’ll have a dessert that is bursting with fruit flavor.
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Spray an 8×8-inch baking pan with nonstick spray and set it aside.
STEP THREE: In a small bowl, add one tablespoon of flour to the strawberries and rhubarb and gently stir to coat the fruit with the flour. Set aside.
OUR RECIPE DEVELOPER SAYS
Coating your fruit in flour will help prevent it from all sinking to the bottom of the batter.
STEP FOUR: In a medium bowl, whisk together 2 cups of flour, baking powder, and salt. Set aside.
PRO TIP:
Whisking will remove any lumps in the flour mixture.
STEP FIVE: In a large bowl, cream together the sugar, ¼ cup butter, and egg on medium-high speed with an electric mixer for 1 to 2 minutes. Add ½ cup milk and mix on low speed until smooth, 1 to 2 minutes.
STEP SIX: Next, add the dry ingredients and stir just until mixed.
STEP SEVEN: Gently stir in the flour-coated fruit.
PRO TIP:
Be careful when mixing in the fruit as you don’t want to break the delicate pieces of fruit apart.
STEP EIGHT: Spread the mixture evenly into the prepared pan.
STEP NINE: In a small bowl, mix together with a fork the topping ingredients of brown sugar, 3 tablespoons of flour, and 3 tablespoons of butter until it is crumbly. Sprinkle the crumb mixture on top of the cake batter.
STEP TEN: Bake for 35 to 40 minutes or until the cake tester comes out with just a few crumbs on it. Let it sit in the pan for 10 minutes before serving.
STEP ELEVEN: For the glaze, whisk together in a small bowl the powdered sugar, 1 tablespoon of milk, and vanilla. Drizzle over top of the cooled cake.
How To Serve
This is the perfect cake to serve for brunch, along with a homemade pumpkin spice latte.
If you prefer to make it for dessert after a delicious meal, add a scoop of vanilla ice cream on the side and a spoonful of whipped cream on top for an extra indulgent treat.
Enjoy this blueberry coffee cake and cinnamon roll cake for two more delicious treats.
Storing This Strawberry Rhubarb Crumb Cake
Pop this moist and delicious cake in an airtight container and enjoy a slice anytime the craving hits.
ON THE COUNTER: This rhubarb and strawberry cake will keep on the counter in an airtight container for up to three days.
IN THE FREEZER: Wrap this delicious cake in plastic wrap and then foil and freeze for up to two months.
I love cakes that feature fresh fruit, and this sweet dessert is the perfect way to celebrate two divine fruit flavors. If you love all things strawberry and are a rhubarb fan, then this strawberry rhubarb cake is for you.
FREQUENTLY ASKED QUESTIONS
Where can I get fresh rhubarb?
You can often find rhubarb at the farmers’ market, and if you are lucky, you can sometimes find it at the grocery store.
Can I use frozen strawberries in this recipe?
We would recommend sticking to fresh strawberries if you can, as frozen strawberries tend to have quite a bit of added moisture when they thaw, and this may impact the texture of your cake.
Can I freeze this strawberry rhubarb cake?
You can freeze this cake. Wrap it well in plastic wrap, followed by a layer of aluminum foil, and store it in the freezer for up to two months.
More Recipes You’ll Love
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- Strawberry Rhubarb Bread
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Strawberry Rhubarb Cake
Sweet strawberries and tart rhubarb are the stars of the show in this moist glazed strawberry rhubarb cake.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 9 servings
Ingredients
Cake
- 1 cup diced strawberries
- 1 cup diced rhubarb
- 2 cups all-purpose flour plus 4 tablespoons, divided into 2 cups and 4 tablespoons
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg, room temperature
- ¾ cup sugar
- ¼ cup unsalted butter, softened
- 3 tablespoons unsalted butter, softened
- ½ cup milk
- ¾ cup brown sugar
Glaze
- ¾ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F.
- Spray an 8×8-inch baking pan with nonstick spray and set aside.
- In a small bowl, add one tablespoon of flour to the strawberries and rhubarb and gently stir to coat the fruit with the flour. Set it aside.
- In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Whisking will remove any lumps in the flour. Set aside
- In a large bowl, cream together the sugar, ¼ cup butter, and egg on medium-high speed with a handheld mixer for 1 to 2 minutes. Add ½ cup milk and mix on low speed until smooth, 1 to 2 minutes.
- Add the dry ingredients and stir just until mixed.
- Gently stir in the flour-coated fruit.
- Spread the mixture evenly into the prepared pan.
- In a small bowl, mix together with a fork the topping ingredients of brown sugar, 3 tablespoons of flour, and 3 tablespoons of butter until it is crumbly. Sprinkle on top of the coffee cake batter.
- Bake for 35 to 40 minutes or until the cake tester comes out with just a few crumbs on it. Let it sit in the pan for 10 minutes before serving.
- For the glaze, whisk together in a small bowl the powdered sugar, 1 tablespoon of milk, and vanilla. Drizzle over the cooled cake.
Notes
- Coating your fruit in flour will help prevent it from all sinking to the bottom of the batter.
- Whisking will remove any lumps in the flour mixture.
- Be careful when mixing in the fruit as you don’t want to break the delicate pieces of fruit apart.
Nutrition
Calories: 345kcal | Carbohydrates: 69g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 151mg | Potassium: 237mg | Fiber: 1g | Sugar: 46g | Vitamin A: 224IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 2mg
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Comments
Gloria says
Absolutely delicious!
Bobbie Novak-Edgar says
I have not made this. Should rhubarb be cooked first before adding to cake?
Layne Kangas says
Hi, Bobbie – no, the recipe calls for fresh rhubarb, it does not need to be cooked first. Enjoy!
Thomas R says
Here’s one for you, Yellow cake mix, prepared per box instructions, put in cake pan add 1 to 2 cups cut up rhubarb sprinkle 3/4 -1 cup sugar all over it, pour 1 pint heavy whipping cream all over it. Bake 350 for 40 to 60 minutes. Careful on the rhubarb as if to much is added it will over flow, so maybe use a deep pan the 1st time and figure it out. This is such a treat and ever so yummy. My go to rhubarb cake recipe. Enjoy.
Natalie J Gaba says
Great combination!
Hannah says
I look forward to making this!! If I want to double, could I use a 9×13 pan or would you suggest just making two 8x8s?
Layne Kangas says
Hi, Hannah – I think you could double into a 9×13 ok. Enjoy!
Hannah says
Thank you for your reply! I did make it in a 9×13 pan. I doubled the cake recipe, but kept the same amounts for the topping and left off the glaze. It is so, so good! It was unfortunately underdone in the middle, but that was my mistake. Next time I will bake longer. Thanks for a great recipe!!
Kathryn says
I made this over the weekend and could not believe how delicious this recipe is. I always add sour cream to any cake recipe but made no other alterations. I don’t eat sweets (at least try) and I made this into cupcakes and cake and I actually ate two cupcakes. I have never in my entire life (59) eaten two cupcakes in one day. SO VERY GOOD! Those I shared it with loved it as much as I did. Make this!!
Janina says
I did 1 1/2 times the recipe for a 9×13 and it was really full. No need to go much more on the crumble or the glass. Was impressed with how well the rhubarb fell apart. Not too sweet and lovely texture on the cake. Will use this again!
Dalena says
Great recipe! It is a soft and fluffy cake that held up well to the fruits. I added cinnamon and anise and enjoyed a piece with my coffee this afternoon.