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Strawberry Rhubarb Cake

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close up shot of a slice of cake drizzled with glaze on a spatula
Sweet strawberries and tart rhubarb are the stars of the show in this moist glazed strawberry rhubarb cake.
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Table of Contents
  1. Strawberry Rhubarb Cake Ingredients
  2. How to Make This Strawberry Rhubarb Cake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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. 

Enjoy this blueberry coffee cake and cinnamon roll cake for two more delicious treats.

close up shot of a slice of cake drizzled with glaze

Strawberry Rhubarb Cake Ingredients

Strawberry Rhubarb Cake raw ingredients that are labeled

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.

You’ll need:

For the Cake

  • 1 cup diced strawberries
  • 1 cup diced rhubarb stalks
  • 2 cups all-purpose flour plus 4 tablespoons, divided
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • ¼ cup unsalted butter plus 3 tablespoons, divided, softened
  • 1 egg, room temperature
  • ½ cup milk 
  • ¾ cup brown sugar

For the Glaze

  • ¾ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon 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

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.

chopped strawberries and rhubarb mixed together with flour in a bowl

STEP FOUR: In a medium bowl, whisk together the 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. 

milk added to the cream sugar mixture in a bowl

STEP SIX: Next, add the dry ingredients and stir just until mixed.

dry ingredients stirred into the creamed sugar mixture in a bowl

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.

fruit mixture stirred into the creamed sugar mixture in a bowl

STEP EIGHT: Spread the mixture evenly into the prepared pan. 

cake batter placed into a 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 crumb mixture on top of the cake batter. 

crumble sprinkled on top of the cake batter in a pan then being baked

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 milk, and vanilla. Drizzle over top of the cooled cake.

glaze ingredients whisked together in a bowl

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 for an extra indulgent treat.

Storage

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.

overhead shot of a slice of cake on a spatula hovering over cake in a baking pan

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 crumb 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.

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close up shot of a slice of cake drizzled with glaze on a spatula

Strawberry Rhubarb Cake

5 from 1 vote
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
  • 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 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 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 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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