Every spring, when the first stalks of rhubarb pop up at my local farmer’s market alongside juicy, ruby-red strawberries, I get that excited feeling you only get when you know something delicious is coming. This strawberry rhubarb cake has been a staple in my kitchen for years—almost like a little celebration in every bite. It’s got that perfect balance of tart and sweet, like a fresh fruit pie but with the cozy softness of cake. Honestly, this recipe feels like a hug from my childhood, and I always find myself reaching for it when I want that nostalgic taste that’s far better than your average cake. If you love the idea of a fruit-forward dessert that isn’t overloaded with sugar or super fussy to make, you’re gonna want to try this strawberry rhubarb cake. It’s just the right kind of good.
What is strawberry rhubarb cake?
Think of strawberry rhubarb cake as the lovechild of a fruit cobbler and a sponge cake—a lightly sweetened, tender cake swirled with a tangy, fresh fruit filling that makes every bite burst with flavor. The name comes from the two stars of the show: strawberries, with their natural sweetness, and rhubarb, whose tartness brightens everything up and keeps it from being too cloying. It’s essentially a baked treat where the batter and fruity filling come together in a swirled pattern, making it as beautiful as it is tasty. This isn’t just dessert—it’s comfort food that’s perfect to share at family gatherings, and makes a fantastic afternoon snack with tea. It’s uncomplicated yet surprisingly elegant, which is why I love making it anytime those two fresh ingredients are in season.
Why you’ll love this recipe?
What I love most about this strawberry rhubarb cake is how it perfectly balances flavor and ease. The strawberries add a juicy sweetness that feels like a little burst of sunshine, while the rhubarb brings this lovely tart zing that keeps things interesting. You know how some fruit desserts can taste too sweet or too bland? Not this one—it’s bright, fresh, and never overdone.
The simplicity is honestly a lifesaver. You don’t need a ton of fancy ingredients or complicated techniques. I can whip this up in less than an hour, which means it’s great for those busy afternoons when I want to get something in the oven fast but still impress my family. Plus, it’s cost-efficient — rhubarb and strawberries are pretty affordable, especially when they’re in season, so it’s easy on the budget but still feels special.
Versatility is another win. You can serve it warm with a dollop of whipped cream, or cooled with a dusting of powdered sugar. I’ve even turned it into muffins before when I was short on time, and those turned out great. If you’re a fan of dessert bars or fruit-studded breads, this recipe might just become a new favorite because it hits all those cozy notes but holds its own as a cake. Seriously, if you’ve enjoyed my lemon yogurt cake or my spring berry coffee cake, you’re absolutely going to appreciate the fresh twist here with strawberry and rhubarb.
How do I make strawberry rhubarb cake?
Quick Overview
This cake comes together in a few simple steps: start by prepping your pan and preheating the oven, mix your dry and wet ingredients separately, then gently combine them before layering the tangy strawberry rhubarb filling and swirling it through the batter. The magic happens in the oven, where the cake bakes up tender and golden, and the fruit softens into this luscious filling. The key? Don’t overmix the batter or the texture gets dense. I promise, it’s easier than it looks—not too fussy, but impressive enough to wow everyone at the table!
Ingredients
For the Main Batter:
- 2 cups all-purpose flour — I always use fresh flour for better rise
- 1 ½ tsp baking powder — this keeps the cake nice and fluffy
- ½ tsp baking soda — balances the acidity of the fruit
- ¼ tsp salt — don’t skip it, it enhances the flavors
- ¾ cup granulated sugar — you can adjust this depending on sweetness preference
- ½ cup unsalted butter, softened — great for a tender crumb
- 1 cup buttermilk — I sometimes substitute almond milk with a splash of lemon for a creamier bite
- 2 large eggs — room temp for better batter consistency
- 1 tsp vanilla extract — adds a cozy depth to the cake
For the Filling:
- 2 cups fresh strawberries, hulled and roughly chopped — juicy is best!
- 1 ½ cups rhubarb, diced into ½-inch pieces — fresh or frozen, just thaw if frozen
- ½ cup granulated sugar — balances the tart rhubarb
- 1 tbsp cornstarch — keeps the filling thick and not watery
- 1 tsp lemon juice — brightens up the flavors
For the Glaze:
- 1 cup powdered sugar — sifted for smoothness
- 2-3 tbsp fresh lemon juice — adds a refreshing tang
- Optional: a splash of vanilla extract or a tiny pinch of salt for extra depth
This glaze isn’t just pretty—it adds a perfect finishing touch that cuts through the sweetness without overpowering the cake’s tender crumb.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan—or line it with parchment paper if you want an easy release later. I always butter my pan then dust it lightly with flour to avoid the cake sticking to the sides, which makes slicing a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures everything is evenly distributed, so your cake rises beautifully and the flavor is consistent with no clumps of leavener—that one’s a game changer I learned after rushing one too many times.
Step 3: Mix Wet Ingredients
In a large bowl, beat the softened butter with the granulated sugar until light and fluffy—this usually takes about 3 minutes if you’re using a hand mixer. Then add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the buttermilk in thirds, gently folding the batter until just combined. The batter should be smooth but don’t overwork it or your cake will turn out tough.
Step 4: Combine
Combine the wet and dry mixtures just until no dry spots remain. It’s okay if the batter looks a little lumpy; that’s better than overmixing. I usually stop mixing as soon as I can see the flour disappear—trust me, it makes all the difference.
Step 5: Prepare Filling
In a separate bowl, toss the strawberries and rhubarb with sugar, lemon juice, and cornstarch. Let this sit for about 10 minutes so the fruit releases its juices and the sugar starts breaking down the tartness of the rhubarb. This filling will bubble up in the oven and soak into the cake just right.
Step 6: Layer & Swirl
Pour half the cake batter into your prepared pan and spread evenly. Spoon half the fruit filling over the batter in dollops, then add the remaining batter on top, followed by the rest of the filling. Use a knife or skewer to gently swirl through the batter and fruit mixture to create a marbled effect. Don’t go overboard with the swirling or the layers will mix thoroughly—just enough to get that rustic look.
Step 7: Bake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs sticking to it. If your oven runs hot, you may want to check around 45 minutes. The smell at this stage is honestly one of my favorite parts—the sweet fruit with warm vanilla fills the whole house.
Step 8: Cool & Glaze
Let the cake cool completely in the pan on a wire rack. Once cooled, whisk together the powdered sugar and lemon juice to make a smooth glaze. Drizzle it over the cake with a spoon or a piping bag for nice thin ribbons. The glaze hardens slightly but stays soft enough to add a zesty finish.
Step 9: Slice & Serve
Use a sharp serrated knife to slice the cake so you get clean pieces. It’s great served at room temperature or slightly chilled. If you’re serving it for dessert, I love adding a scoop of vanilla ice cream or a dollop of whipped cream to bring out the fruit flavors even more. The colors are so vibrant, especially those pinks and reds—makes it almost too pretty to eat, but only almost!
What to Serve It With
For Breakfast: This cake pairs wonderfully with a cup of rich, freshly brewed coffee or a latte. I like to serve it on a simple plate with a dusting of powdered sugar and a small bowl of fresh berries on the side. It’s a light but sweet start that feels special without being too heavy.
For Brunch: Elevate it by plating slices next to Greek yogurt topped with honey and toasted almonds. A crisp rosé or sparkling water with lemon makes it feel like you’re having an elegant get-together without much fuss. I sometimes add a sprig of mint on the plate to brighten things up.
As Dessert: This strawberry rhubarb cake is dreamy with vanilla ice cream or whipped cream. A drizzle of warm berry compote or a sprinkling of chopped pistachios adds texture and color. When my family’s gathered for dinner, this cake is usually the star at the table—they never expect such a fresh flavor combo in a cake!
For Cozy Snacks: In the afternoon with tea, it’s perfect on its own or lightly warmed with a spread of softened butter. It feels like that cozy comfort food you crave on cool spring days while curled up with a good book or chatting with friends.
Top Tips for Perfecting Your Strawberry Rhubarb Cake
Zucchini Prep: If you want to experiment adding zucchini to soften the cake and add moisture (a trick I swear by sometimes), make sure to grate it finely and squeeze out excess liquid with a clean kitchen towel. Otherwise, it can make the cake soggy.
Mixing Advice: Overmixing is the enemy of tender cake. I always stop as soon as I don’t see flour streaks. The batter should be thick and a little lumpy—that’s your cue you’re perfecting it. Also, don’t skip the step of creaming butter and sugar well; it makes the crumb lighter.
Swirl Customization: For prettier swirls, use a thin skewer or toothpick and gently drag it through the layers in a figure-eight or S-pattern. I learned that too much stirring blends the batter and fruit into a dull paste, and nobody wants that.
Ingredient Swaps: Want to go dairy-free? I’ve replaced buttermilk with coconut yogurt and almond milk mixed with a squeeze of lemon juice — it actually gave the cake a subtle tropical twist that I secretly loved. You can swap butter for coconut oil, but reduce the oven temp by 10 degrees to avoid browning too fast.
Baking Tips: Oven temps vary, so I recommend checking your cake around 50 minutes. Insert a toothpick in the thickest spot—it should come out mostly clean with a few moist crumbs. If it’s browning too fast but isn’t cooked inside, tent it with foil halfway through baking.
Glaze Variations: For a sweeter finish, I sometimes add a teaspoon of maple syrup or swap lemon juice for orange juice in the glaze. You can also skip the glaze and instead dust powdered sugar right before serving for a more understated look.
Storing and Reheating Tips
Room Temperature: Keep your strawberry rhubarb cake in an airtight container or cover it with plastic wrap for up to 2 days. The glaze helps keep it moist, but it’s best eaten within this time for peak freshness.
Refrigerator Storage: If it’s sticky warm weather or you want to keep it longer, store covered in the fridge for up to 5 days. Bring it back to room temperature or warm gently in the microwave for a few seconds—this wakes up the flavors.
Freezer Instructions: This cake freezes beautifully. Wrap it tightly in plastic wrap, then foil, and pop it in the freezer for up to 3 months. Thaw overnight in the refrigerator or on the countertop, then add glaze fresh before serving if possible.
Glaze Timing Advice: I’ve learned glazing before storing can sometimes make the surface sticky if stored in humidity. If you’re refrigerating or freezing, it’s best to glaze right before serving for that fresh, crisp finish.
Frequently Asked Questions
Final Thoughts
There’s something truly special about this strawberry rhubarb cake—it’s the kind of recipe that feels both fresh and timeless, like a family favorite you want to share over and over again. I’ve made it countless times and every time it disappears in minutes at my house, especially when the weather starts warming up and the markets are filled with seasonal fruit. The way the tart rhubarb and sweet strawberries dance together in that tender crumb is pure magic, and it’s one of those recipes that makes my kitchen smell like spring.
If you love this cake, you might also want to try my berry coffee cake or lemon zucchini bread for more easy bakes with a fresh twist. Seriously, don’t hesitate—grab some rhubarb and strawberries, and let this cake bring a little sunshine to your table. Can’t wait to hear how yours turns out! And if you do try it, please leave a comment or share your own twist—I adore hearing your stories.
strawberry rhubarb cake
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 5 tsp baking powder
- 1 tsp kosher salt
- 6 large eggs room temperature
- 1 cup vegetable oil
- 1 pound strawberries washed, diced (about 3 cups)
- 1 pound rhubarb washed, sliced (about 3 cups)
- 1 cup whole milk
- 0.25 cup unsalted butter ½ stick
- 0.25 cup granulated sugar
- tsp confectioners' sugar for garnish
Instructions
Preparation Steps
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
- In a separate bowl, whisk the eggs and vegetable oil together until well combined.
- Add the egg and oil mixture to the flour mixture and stir until just combined.
- Fold in the diced strawberries and sliced rhubarb gently.
- Pour the batter into the prepared baking dish.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out mostly clean.
- While the cake bakes, heat the whole milk, unsalted butter, and granulated sugar in a small saucepan over medium heat until the butter melts and sugar dissolves.
- Remove the cake from the oven and poke 25-30 evenly spaced holes all the way through using a skewer.
- Pour the warm milk mixture evenly over the cake, filling the holes and saturating the top.
- Let the cake cool completely in the pan.
- Dust the cooled cake with confectioners' sugar before serving.
