Welcome to your new favorite dessert adventure! There's something absolutely magical about the perfect balance of sweet strawberries and tart rhubarb coming together in one incredible strawberry rhubarb cake. As someone who's spent countless hours perfecting this recipe in my own kitchen, I can tell you that this strawberry rhubarb cake will become your go-to dessert for every occasion. The beautiful pink hues and incredible flavor combination make this strawberry rhubarb cake a showstopper that's surprisingly simple to create.
This strawberry rhubarb cake recipe has been my family's secret weapon for impressing guests and creating those special moments that make life sweeter. Whether you're a seasoned baker or just starting your culinary journey, this recipe will guide you through creating a moist, flavorful cake that celebrates the best of spring and summer flavors in every single bite.
The Perfect Spring Dessert; Why This Strawberry Rhubarb Cake Recipe Stands Out
What makes this particular strawberry rhubarb cake truly special is its incredible versatility and foolproof technique that guarantees success every time you bake it. Unlike complicated layer cakes that require professional skills, this strawberry rhubarb cake uses simple pantry ingredients and a straightforward method that delivers bakery-quality results. The secret lies in the perfect ratio of fruit to batter, ensuring each slice bursts with fresh strawberry and tangy rhubarb flavors without becoming soggy or overwhelming.
This strawberry rhubarb cake also stands out because it improves with time, making it ideal for meal prep or entertaining. The flavors meld beautifully overnight, creating an even more delicious strawberry rhubarb cake the next day. Plus, this recipe is easily adaptable for different dietary needs and preferences, from gluten-free versions to adding your favorite spices or glazes for extra flavor complexity.
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Ingredients
- Fresh strawberries
- Fresh rhubarb stalks
- All-purpose flour
- Granulated sugar
- Brown sugar
- Unsalted butter
- Large eggs
- Vanilla extract
- Baking powder
- Salt
- Sour cream
- Milk
- Lemon zest
- Cinnamon
- Powdered sugar
See recipe card for quantities.
Instructions
Prepare Your Ingredients
- Preheat oven to 350°F and grease a 9x13 inch baking pan
- Wash and chop strawberries into small pieces
- Trim and dice rhubarb into half-inch pieces
- Toss fruit with a tablespoon of flour to prevent sinking
Make the Cake Batter
- Cream butter and sugars until light and fluffy
- Add eggs one at a time, then vanilla extract
- Alternate adding dry ingredients and wet ingredients
- Fold in prepared strawberries and rhubarb gently
Bake to Perfection
- Pour batter into prepared pan and smooth the top
- Bake for 45-50 minutes until golden brown
- Test doneness with a toothpick inserted in center
- Cool completely before serving or adding glaze
Equipment For Strawberry Rhubarb Cake
- 9x13 inch baking pan
- Electric mixer or stand mixer
- Large mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Sharp knife for chopping fruit
- This strawberry rhubarb cake requires basic baking equipment most home cooks already own
Expert Cooking Tips
- Choose firm, crisp rhubarb stalks for the best texture
- Don't overmix the batter to keep your cake tender
- Toss fruit with flour before folding into batter
- Allow cake to cool completely before cutting for clean slices
- Store leftover strawberry rhubarb cake covered at room temperature
Recipe Variations
- Add a crumb topping for strawberry rhubarb crumb cake style
- Incorporate cream cheese for tangy richness
- Try almond extract instead of vanilla for nutty flavor
- Make individual cupcakes for portion control
- Create a strawberry rhubarb cake with streusel topping
- Add orange zest for citrus brightness
Storage
- Store covered at room temperature for up to 3 days
- Refrigerate for longer storage up to one week
- Freeze wrapped slices for up to 3 months
- Bring refrigerated strawberry rhubarb cake to room temperature before serving
- Cover tightly to prevent drying out
Secret Tips for the Ultimate Strawberry Rhubarb Cake
The first secret to an extraordinary strawberry rhubarb cake lies in selecting the perfect fruit combination. Choose strawberries that are ripe but still firm, and rhubarb stalks that are bright red with crisp texture. The ideal ratio is about 60% strawberries to 40% rhubarb, which creates the perfect balance of sweet and tart flavors that makes this recipe absolutely irresistible.
My second secret involves the mixing technique that ensures your strawberry rhubarb cake stays moist and tender. After combining your wet and dry ingredients, fold in the fruit mixture with gentle strokes, being careful not to overmix. This technique preserves the fruit's integrity while creating pockets of flavor throughout the cake, resulting in a perfectly textured dessert that showcases why this recipe has become such a beloved classic.
FAQ
Does strawberry rhubarb cake need to be refrigerated?
Your strawberry rhubarb cake can safely stay at room temperature for up to 3 days when properly covered. However, refrigeration extends its freshness to one week and helps maintain the cake's moist texture. The fruit content in strawberry rhubarb cake makes refrigeration ideal for longer storage, and many people actually prefer the enhanced flavors that develop when chilled overnight.
How do you keep strawberry rhubarb pie from being runny?
While this question refers to pie, the same principles apply to strawberry rhubarb cake. Toss your fruit with flour or cornstarch before adding to batter, which absorbs excess moisture during baking. Choose firm, fresh fruit and avoid overly ripe strawberries. Pre-cooking the fruit slightly or draining excess juices also prevents runniness in your strawberry rhubarb cake.
How long can a strawberry cake stay out?
A strawberry rhubarb cake can safely remain at room temperature for 2-3 days when stored in a covered container. The natural acidity from strawberries and rhubarb helps preserve freshness, but always check for signs of spoilage. For food safety, refrigerate your strawberry rhubarb cake if your kitchen temperature exceeds 70°F or if you notice any moisture buildup.
Does rhubarb dessert need to be refrigerated?
Rhubarb desserts like strawberry rhubarb cake benefit from refrigeration after the first day, especially in warm weather. The high water content in rhubarb can create conditions for bacterial growth at room temperature. Refrigerating your strawberry rhubarb cake not only ensures food safety but also helps the flavors meld beautifully, creating an even more delicious dessert experience.
Discover More Amazing Cake Recipes
Now that you've mastered this incredible strawberry rhubarb cake, why not expand your baking repertoire with two more show-stopping desserts that are equally delicious and easy to make? These recipes use similar techniques but offer completely different flavor profiles that will keep your dessert menu exciting year-round. Each recipe builds on the fundamental skills you've learned with this strawberry rhubarb cake while introducing new techniques and flavor combinations.
The Perfect Peach Cobbler Pound Cake Recipe brings together the comfort of traditional pound cake with the rustic charm of peach cobbler, creating a dessert that's perfect for summer gatherings. Similarly, the Easy Steps to Perfect Pumpkin Coffee Cake Recipe offers warm spices and cozy flavors that complement the fresh fruit essence of your cake beautifully, giving you options for every season and occasion.
From my kitchen, with heart.
Alyssa Coleman ❤️
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Pairing
These are my favorite dishes to serve with Strawberry Rhubarb Cake Recipe
Strawberry Rhubarb Cake
Equipment
- 1 9x13 inch baking pan Greased
- 1 Electric or stand mixer Paddle attachment preferred
- 2–3 Mixing bowls Large
- 1 set Measuring cups/spoons
- 1 Rubber spatula For folding
- 1 Wire cooling rack
- 1 Sharp knife For chopping fruit
Ingredients
- 3 cups Strawberries, chopped ~450 g
- 2 cups Rhubarb, diced ~300 g
- 1 tablespoon All-purpose flour Toss with fruit
- 2½ cups All-purpose flour Batter
- 1 cup Granulated sugar
- ½ cup Brown sugar, packed
- 1 cup Unsalted butter, softened 226 g
- 3 large Eggs Room temp
- 2 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Sour cream 240 g
- ½ cup Milk 120 ml
- 1 tablespoon Lemon zest Finely grated
- 1 teaspoon Ground cinnamon Optional but nice
- 1 cup Powdered sugar Optional glaze
- 2–3 tablespoon Milk For glaze (optional)
Instructions
- Heat oven to 350°F (175°C); grease a 9×13″ pan.
- Chop strawberries; dice rhubarb; toss with 1 tablespoon flour.
- Beat butter + granulated & brown sugars until light and fluffy.
- Beat in eggs one at a time, then vanilla.
- In a bowl, whisk flour, baking powder, salt, cinnamon, lemon zest.
- Mix in dry ingredients alternating with sour cream and milk.
- Gently fold in prepared fruit.
- Spread in pan; bake 45–50 mins until toothpick tests clean.
- Cool in pan on rack 60 mins.
- Whisk powdered sugar + 2–3 tablespoon milk; drizzle (optional).
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