Introduction

Strawberry rhubarb cake is a delightful treat that balances sweet and tart flavors in a tender, moist crumb. This easy-to-make dessert features a fruit layer cooked to a thick, jam-like consistency, topped with a soft cake layer that bakes to golden perfection. Perfect for spring and summer gatherings, it’s sure to become a favorite.

A slice of cake on a white plate with a white marbled surface under it, showing three main layers: a golden crumbly base, a middle layer filled with whole fresh strawberries and light pink cream, and a thick golden crumbly top layer. The top has powdered sugar dusted over it and fresh whole strawberries with green leaves placed as decoration. In the background, there are a few whole strawberries slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease your cake pan or baking dish to prevent sticking.

Step 2: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar to combine dry ingredients evenly.

Step 3: Add the melted butter and vanilla extract, then stir until the mixture looks crumbly and resembles coarse sand.

Step 4: Gently fold in the sliced strawberries and chopped rhubarb, making sure the fruit is coated with the flour mixture.

Step 5: In a saucepan, combine the rhubarb, strawberries, cornstarch, and a splash of water. Cook over medium heat, stirring often, until the fruit releases juices and thickens to a jam-like consistency, about 8-10 minutes.

Step 6: Pour the thickened fruit filling into your prepared baking dish, spreading it out into an even layer.

Step 7: Spoon the batter evenly over the fruit filling, smoothing the top with the back of a spoon or spatula.

Step 8: Bake the cake in the preheated oven for 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 9: Remove from the oven and let it cool slightly before serving. The cake should be tender with bubbling fruit edges and a lightly crisp top.

Step 10: Serve warm or at room temperature, optionally with a dollop of whipped cream or a dusting of powdered sugar.

Tips & Variations

Use frozen strawberries if fresh are out of season; just be sure to thaw and drain them before using.

For extra flavor, add a teaspoon of lemon zest to the fruit filling during cooking.

If you prefer a crunchier topping, sprinkle some sliced almonds or streusel over the batter before baking.

Rhubarb can be quite tart; adjust the sugar amount to taste if you want a sweeter cake.

FAQs

Can I use fresh or frozen rhubarb for this cake?

Both fresh and frozen rhubarb work well. If using frozen, thaw and drain excess liquid before cooking to avoid a watery filling.

Is it necessary to cook the fruit before baking?

Yes, cooking the fruit with cornstarch thickens the filling and prevents the cake from becoming soggy, ensuring a better texture and concentrated flavor.