Some desserts carry you back to a porch swing or a picnic blanket; this strawberry rhubarb cake does that for me. If you love the sun-bright tang of rhubarb paired with juicy strawberries, this cake is the cozy, slightly nostalgic hug your kitchen needs. You’ll find it’s forgiving, wonderfully fragrant, and somehow both rustic and elegant when plated.
If you love the contrast of tart fruit and crunchy topping, you might also enjoy the Apple Crisp Sourdough Loaf as a cozy fall bake.
Why you’ll love this cake
This recipe balances sweet and tart in a way that feels grown-up but totally approachable. The cake batter stays tender and lightly buttery so it doesn’t compete with the jammy fruit pockets. A simple streusel on top adds texture and a hint of caramelized crunch. It’s a perfect weekend project and—warning—very hard to resist a warm slice straight from the oven.
If you’re in the mood for another luscious dessert, the Samoa Cheesecake is an over-the-top treat that pairs chocolate and coconut beautifully.
Ingredients
Cake
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (1 stick / 113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (180ml) buttermilk (or milk + 1 tsp lemon juice)
Fruit filling
- 2 cups chopped strawberries (fresh or thawed, hulled)
- 1 1/2 cups rhubarb, thinly sliced into 1/2-inch pieces
- 1/3 cup (67g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
Streusel (optional)
- 1/3 cup (45g) all-purpose flour
- 3 tbsp brown sugar
- 2 tbsp cold butter, cut into cubes
- Pinch of cinnamon
How to Make Strawberry Rhubarb Cake
Time needed: 1 hour and 5 minutes
Prep: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- Macerate the fruit
In a bowl, toss the strawberries and rhubarb with the sugar, cornstarch, and lemon zest. Let sit 10–15 minutes while you mix the batter; the fruits will release juices that help create those jammy pockets inside the cake.
- Make the cake batter
In a medium bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl or stand mixer, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing after each, then stir in the vanilla. Alternate adding the dry ingredients and buttermilk in three parts, beginning and ending with the dry ingredients. Mix until just combined—don’t overwork the batter.
- Assemble
Pour half the batter into the prepared pan and spread it gently. Spoon half the fruit mixture evenly over the batter (juice and all), then dollop the remaining batter on top and spread carefully. Finish by scattering the remaining fruit across the surface. If using streusel, rub the flour, brown sugar, butter, and cinnamon together with your fingertips until crumbly and sprinkle over the fruit.
- Bake
Bake 40–50 minutes, or until the center springs back slightly and a toothpick inserted near the center comes out with a few moist crumbs (a bit of jammed fruit on the toothpick is okay). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Let the cake cool in the pan on a wire rack for about 20 minutes, then invert to cool completely on a rack.
- Serve
Slice warm or at room temperature. A dusting of powdered sugar or a scoop of vanilla ice cream takes it over the top. Leftovers are excellent the next day—often the flavor deepens after a night in the fridge.
Tips and Variations
- If rhubarb is very tart, add an extra tablespoon of sugar to the fruit mix. Taste as you go.
- Swap half the all-purpose flour for cake flour for a softer crumb.
- For an almond twist, add 1/2 tsp almond extract and sprinkle sliced almonds on the streusel.
- To make a loaf instead of a round cake, bake at the same temperature but expect 55–65 minutes.
- When you want something chocolatey and shareable next time, the Easy Brookie Recipe is a crowd-pleaser that’s just as simple to pull together.
FAQs
Yes. Thaw and drain excess liquid, then toss with the sugar and cornstarch. Frozen fruit can be wetter, so watch baking time and expect a slightly denser texture.
Make sure your pan is well-greased and lined with parchment. Don’t overload with fruit; follow the quantities above. If your fruit is particularly juicy, toss it in a bit more cornstarch before adding to the batter.
Use a 1:1 gluten-free flour blend that contains xanthan gum, and reduce the baking time slightly. The cake texture will be different but still delicious.
Conclusion
This strawberry rhubarb cake is one of those recipes that’s easy to make and impossible not to share. It’s perfect for summer gatherings, a sunny afternoon treat, or a simple way to celebrate rhubarb season. You’ll enjoy the balance of tender cake, bright fruit, and crisp streusel—plus the little pride that comes from making something a bit old-fashioned and entirely comforting.
Go ahead: bake one today and tell me if you didn’t sneak a second slice. For a citrus-forward alternative that still celebrates bright flavors, try the Lemon Cheesecake for a tangy twist on classic cheesecake.
Tip: If you want a more jam-like center, gently stir the fruit mixture on the stovetop for a couple minutes to thicken before adding it to the batter.
Strawberry Rhubarb Cake
Ingredients
Cake
- 250 g all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 113 g unsalted butter , softened
- 150 g granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 180 ml buttermilk (or milk + 1 tsp lemon juice)
Fruit filling
- 2 cups chopped strawberries hulled
- 1 ½ cups rhubarb thinly sliced
- 67 g granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon zest
Streusel (optional)
- 45 g all-purpose flour
- 3 tbsp brown sugar
- 2 tbsp cold butter cubed
- Pinch cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment.
- Toss strawberries and rhubarb with sugar, cornstarch, and lemon zest. Let sit 10–15 minutes to release juices.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream softened butter and sugar until light. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk in three parts, beginning and ending with dry. Mix until just combined.
- Spread half the batter in the pan, add half the fruit (juice included), add remaining batter, then top with remaining fruit. Sprinkle streusel if using.
- Bake 40–50 minutes until a toothpick has a few moist crumbs. Tent with foil if top browns too fast. Cool 20 minutes in pan, then invert to cool completely.
- Serve warm or at room temperature. Dust with powdered sugar or serve with vanilla ice cream if desired.
Notes
- If fruit is very juicy, add a little more cornstarch to avoid a soggy center.
- You can substitute half the all-purpose flour with cake flour for a softer crumb.
- To make buttermilk, add 1 tsp lemon juice to 3/4 cup milk and let sit 5 minutes.
