Strawberry Rhubarb Cake

Strawberry Rhubarb Cake is a tender, buttery dessert that perfectly balances the sweetness of ripe strawberries with the tartness of fresh rhubarb. This rustic, fruit-filled cake is a seasonal favorite, offering the comforting texture of a soft crumb cake paired with the bright, jammy flavor of spring and early summer produce.

Why You’ll Love This Recipe

This cake is the best of both worlds—sweet and tangy, light yet satisfying. It’s simple to make, requires no layers or frosting, and looks just as beautiful served warm from the pan as it does dressed up for a special occasion. Whether you enjoy it with a cup of coffee, as a brunch treat, or topped with whipped cream or ice cream for dessert, Strawberry Rhubarb Cake is a guaranteed crowd-pleaser.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, hulled and sliced
• Fresh rhubarb, chopped
• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Milk or buttermilk
• Optional: coarse sugar for topping

directions

this recipe

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gradually mix in the dry ingredients, alternating with milk, until a smooth batter forms.
6. Gently fold in the sliced strawberries and chopped rhubarb.
7. Pour the batter into the prepared pan and spread evenly. Sprinkle with coarse sugar if desired.
8. Bake for 40–45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10–15 minutes before serving.

Servings and timing

Serves 12
Prep time: 15 minutes
Bake time: 45 minutes
Total time: 1 hour

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend for an allergy-friendly version.
• Crumble Topping: Add a streusel topping of butter, flour, and brown sugar before baking.
• Lemon Zest: Add zest of one lemon to the batter for extra brightness.
• Almond Twist: Stir in a splash of almond extract and top with slivered almonds.
• Upside-Down Style: Layer fruit at the bottom of the pan before adding batter for a stunning presentation.

storage/reheating

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheat individual slices in the microwave for 15–20 seconds or enjoy chilled.
This cake also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

FAQs

Can I use frozen fruit?

Yes, just thaw and drain the strawberries and rhubarb before using to avoid excess moisture in the cake.

What does rhubarb taste like?

Rhubarb is tart and slightly sour, which pairs beautifully with sweet strawberries and sugar in baked goods.

Do I need to peel rhubarb?

No, fresh rhubarb does not need to be peeled—just trim the ends and chop.

Can I make this into cupcakes or muffins?

Yes, reduce the bake time to 20–25 minutes and use a muffin tin lined with paper cups.

What kind of pan works best?

A 9×13-inch dish is perfect, but you can also use a springform or round cake pan with adjusted baking times.

Can I reduce the sugar?

Yes, but keep in mind rhubarb is naturally tart, so balance is important. Taste your fruit and adjust as needed.

How do I keep the fruit from sinking?

Toss the chopped fruit in a little flour before folding it into the batter.

Can I add a glaze or frosting?

A light lemon or vanilla glaze drizzled over the top adds a nice finishing touch.

Is this cake better warm or chilled?

It’s delicious either way—warm with ice cream or chilled for a refreshing treat.

Can I make this ahead of time?

Yes, it’s great for making the day before. Just store covered and let come to room temperature before serving.

Conclusion

Strawberry Rhubarb Cake is a delightful celebration of seasonal fruit, bringing together sweet strawberries and tart rhubarb in a soft, golden cake. Easy to make and even easier to love, it’s perfect for any occasion—from casual breakfasts to elegant desserts. With its simple prep and big flavor, this cake is a must-bake whenever rhubarb is in season.

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