Strawberry Rhubarb Cake

5 from 5 votes

Sweet strawberries and tart rhubarb are the stars of the show in this moist glazed strawberry rhubarb cake.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: Strawberry Rhubarb Cake Recipe

Servings: servings

Calories: 345kcal

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

Preheat the oven to 350°F.
Spray an 8x8-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.

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.