Strawberry Rhubarb Cake Recipe is a delightful treat that combines the sweetness of strawberries with the tartness of rhubarb, creating a perfectly balanced flavor.
The first time I saw this Strawberry Rhubarb Cake Recipe was in a family cookbook, where it was described as a comforting dessert that everyone loves.
The taste is a wonderful mix of juicy, slightly tangy rhubarb and the sweet, fragrant strawberries, all enveloped in a light, buttery cake base.
The Strawberry Rhubarb Cake Recipe texture is soft, moist, and slightly crumbly, with a subtle hint of vanilla. It’s the perfect dessert for spring or summer, when both fruits are in season.
The delicious Strawberry Rhubarb Cake Recipe made with butter, sugar, and flour creates a rich foundation that complements the tart fruits.
Now, I’m excited to try making it myself! I’ll mix the ingredients carefully and bake until golden, knowing it will turn out delicious!
How To Prepare Strawberry Rhubarb Cake Recipe?
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- 9×13-inch round pan
- Saucepan
- Cooling rack
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 6 tablespoons unsalted butter, softened
- 1 1/2 cups fresh strawberries, chopped
- 1 1/2 cups rhubarb, chopped
- 1 cup (218 g) vegetable oil
For the Topping:
- 1 cup (245 g) whole milk
- 2 tablespoons granulated sugar
- 1/4 cup (57 g) unsalted butter
- Confectioners’ sugar, for garnish
Instructions
1. Preheat the Oven:
Set your oven to 350°F (175°C) and grease a 9×13-inch round pan.
2. Prepare the Batter:
In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, eggs, and vanilla extract until light and fluffy. Add the vegetable oil and mix well. Gradually incorporate the dry ingredients, alternating with the whole milk, until just combined.
3. Add the Fruits:
Gently fold in the chopped strawberries and rhubarb.
4. Bake:
Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare the Topping:
While the cake is baking, combine the whole milk, granulated sugar, and butter in a saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved.
6. Finish the Cake:
Once baked, remove the cake from the oven and allow it to cool for 10 minutes. Poke holes all over the top and pour the milk mixture over the cake, allowing it to absorb. Let the cake cool completely. Before serving, dust with confectioners’ sugar for garnish.
Special Notes
- Fruit Substitutes: If you don’t have fresh strawberries or rhubarb, you can use frozen fruit. Just make sure to thaw and drain the strawberries and rhubarb before adding them to the batter.
- Gluten-Free Option: You can easily make this cake gluten-free by using a gluten-free all-purpose flour blend.
Nutrition Facts Strawberry Rhubarb Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 280 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 75mg |
| Sodium | 280mg |
| Total Carbohydrate | 39g |
How To Serve Strawberry Rhubarb Cake Recipe
To serve this Strawberry Rhubarb Cake Recipe, I like to cut it into generous squares, making it easy to grab and enjoy.
For an extra touch, I sometimes dust the top with powdered sugar or serve it with a scoop of vanilla ice cream.
It’s also great with a dollop of whipped cream or a drizzle of fresh cream for a more indulgent treat. I love serving it with a cup of tea or coffee, making it perfect for a relaxed afternoon with friends or family.
How To Make With More Delicious?
1. Fruity Fusion
Don’t be afraid to experiment with other fruits! Swap out some of the strawberries for raspberries, blueberries, or chopped cherries in the filling. You can even create a swirl by adding dollops of different fruit mixtures throughout the batter before baking.
2. Spice it Up
For a warm and inviting twist, incorporate a sprinkle of ground cinnamon, nutmeg, or ginger into the cake batter. These spices pair beautifully with the flavors of strawberry and rhubarb, adding a touch of complexity.
3. Chocolate Drizzle
Who doesn’t love chocolate and strawberries? Once the cake has cooled, drizzle it with melted dark or semi-sweet chocolate for an extra decadent touch. You can even add a sprinkle of sea salt flakes for a delightful sweet and salty contrast.
4. Almond Cream Dream
Elevate your cake by adding a layer of almond cream filling. Spread a mixture of softened butter, powdered sugar, almond extract, and a splash of milk over the cooled cake before adding the whipped cream or topping of your choice.
5. Boozy Delight
For adults only, of course! For a special occasion, consider adding a splash of liqueur like amaretto, Grand Marnier, or even a simple rum to the strawberry rhubarb filling. This adds a subtle boozy flavor that complements the fruit beautifully. Remember to enjoy responsibly!
Health Benefits of Strawberries and Rhubarb
Strawberries and rhubarb are not only delicious but also packed with nutrients. Strawberries are rich in vitamin C, manganese, and antioxidants, which can help boost immunity and promote healthy skin.
Rhubarb is a good source of fiber, vitamin K, and calcium, making it beneficial for digestion and bone health.
My Tips For Making
1. Whisk the eggs and sugar until the mixture is light and thick, forming a ribbon when lifted. This step is crucial for a light and airy cake texture.
2. Opt for fresh, ripe strawberries and rhubarb to achieve the best flavor.
3. When combining the dry and wet ingredients, mix just until incorporated to prevent a dense cake.
4. Insert a toothpick into the center; if it comes out clean, the cake is ready.
5. Allow the cake to cool completely before slicing to ensure clean cuts and better flavor.
FAQs
Can I use frozen strawberries and rhubarb instead of fresh?
Yes, frozen strawberries and rhubarb can be used as substitutes for fresh. Just be sure to thaw them before using and drain any excess liquid.
How should I store leftover cake?
Leftover cake can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Can I make this cake ahead of time?
Yes, you can bake the cake in advance and store it in the refrigerator until ready to serve. Just be sure to bring it to room temperature before serving.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Can I use other fruits in this recipe?
Yes, you can experiment with different fruits such as blueberries, raspberries, or peaches. Just be sure to adjust the sugar content accordingly.
Conclusion
This Strawberry Rhubarb Cake Recipe is my go-to dessert when I want something both delicious and easy to make.
It has the perfect balance of sweetness and tartness, and the texture is light and fluffy. Whether you’re serving it at a family dinner or sharing it with friends, this cake never fails to impress.
The combination of strawberries and rhubarb is undeniably summery, and I love how it fills my home with the aromas of fresh fruit and baking.
Try it for yourself and enjoy the sweet satisfaction of this irresistible treat!
More Strawberry Cake Recipes You’ll Love
The Best Strawberry Mousse Cake Recipe
Strawberry Shortcake with Angel Food Cake || Bakery
Strawberry Shortcake Cake Recipe With Crumble
Strawberry Crunch Cake Recipe – A Sweet and Crunchy
Perfecting Strawberry Coffee Cake Recipe
Strawberry Rhubarb Cake Recipe
Equipment
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- 9×13 inch baking pan
- Saucepan
- Cooling rack
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 6 tablespoons unsalted butter softened
- 1 1/2 cups fresh strawberries chopped
- 1 1/2 cups rhubarb chopped
- 1 cup 218 g vegetable oil
For the Topping:
- 1 cup 245 g whole milk
- 2 tablespoons granulated sugar
- 1/4 cup 57 g unsalted butter
- Confectioners’ sugar for garnish
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the Batter:
- In a bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the sugar, eggs, and vanilla extract until light and fluffy. Add the vegetable oil and mix well. Gradually incorporate the dry ingredients, alternating with the whole milk, until just combined.
Add the Fruits:
- Gently fold in the chopped strawberries and rhubarb.
Bake:
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Topping:
- While the cake is baking, combine the whole milk, granulated sugar, and butter in a saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved.
Finish the Cake:
- Once baked, remove the cake from the oven and allow it to cool for 10 minutes. Poke holes all over the top and pour the milk mixture over the cake, allowing it to absorb. Let the cake cool completely. Before serving, dust with confectioners’ sugar for garnish.