Here’s a full recipe for Strawberry Rhubarb Cake – a moist, flavorful dessert that balances the tartness of rhubarb with the sweetness of strawberries. This recipe makes a 9×13-inch cake, perfect for sharing!
Strawberry Rhubarb Cake Recipe
Ingredients
For the Cake:
2 cups fresh rhubarb, chopped into ½-inch pieces
2 cups fresh strawberries, hulled and chopped
1 tablespoon all-purpose flour (to toss with fruit)
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream (or plain Greek yogurt)
For the Crumb Topping (optional but highly recommended):
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup granulated sugar
½ teaspoon cinnamon
Pinch of salt
4 tablespoons unsalted butter, melted
Instructions
1. Preheat and Prep
Preheat your oven to 350°F (175°C).
Grease and flour a 9×13-inch baking pan, or line it with parchment paper.
2. Prepare the Fruit
In a small bowl, toss chopped rhubarb and strawberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the cake.
3. Make the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy (about 2–3 minutes).
Beat in the eggs, one at a time, then mix in the vanilla.
Add the dry ingredients to the wet in three parts, alternating with the sour cream, beginning and ending with the dry.
Gently fold in the floured rhubarb and strawberries.
4. Make the Crumb Topping (optional)
In a small bowl, mix together flour, brown sugar, granulated sugar, cinnamon, and salt.
Stir in the melted butter until crumbly.
5. Assemble and Bake
Pour the batter into the prepared pan and spread it evenly.
Sprinkle the crumb topping over the batter.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Start checking at 45 minutes to avoid overbaking.
6. Cool and Serve
Let the cake cool in the pan for 15–20 minutes.
Serve warm or at room temperature, plain or with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips
If using frozen fruit, thaw and drain well before using.
Want extra crunch? Add ½ cup chopped nuts (like walnuts or pecans) to the crumb topping.
This cake stores well, covered at room temp for 2 days or refrigerated up to 5 days.
