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Strawberry Rhubarb Cake Recipe

★★★★★

4.9 from 57 reviews
  • Author: Harper
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delightful Strawberry Rhubarb Cake featuring a tender crumb topped with a luscious, thickened fruit layer of sweet strawberries and tart rhubarb. This cake combines fresh, seasonal fruits with a lightly crisp golden topping, creating a perfect balance of flavors and textures. Ideal for dessert or afternoon tea, it is baked to perfection in the oven for a warm, comforting treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch

Wet Ingredients

  • 1/2 cup unsalted butter (melted if needed)
  • 1 teaspoon vanilla extract

Fruit Filling

  • 1 pound rhubarb stalks (chopped into small pieces)
  • 1 pint strawberries (hulled and sliced)
  • A splash of water (for cooking fruit filling)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease your cake pan or baking dish thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar to evenly distribute all dry components.
  3. Add Wet Ingredients: Pour in the melted unsalted butter and vanilla extract. Stir the mixture until it becomes crumbly and resembles coarse sand, ensuring the butter is incorporated well.
  4. Combine Fruit and Batter: Gently fold the hulled and sliced strawberries and chopped rhubarb into the crumbly batter, making sure the fruit pieces are coated well with the flour mixture.
  5. Cook Fruit Filling: In a saucepan over medium heat, combine the rhubarb, strawberries, cornstarch, and a splash of water. Stir frequently as the mixture cooks for about 8-10 minutes until the fruit releases its juices and thickens to a jam-like consistency.
  6. Assemble Cake: Pour the thickened fruit filling evenly into the prepared baking dish, spreading it out into a uniform layer.
  7. Top with Batter: Spoon the crumbly batter evenly over the fruit filling. Smooth the top gently using the back of a spoon or spatula for an even surface.
  8. Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Cool Slightly: Remove the cake from the oven and allow it to cool slightly. The cake should be tender with bubbling fruit edges and a lightly crisp top.
  10. Serve: Serve the cake warm or at room temperature. Optionally, enjoy it with a dollop of whipped cream or a light dusting of powdered sugar for added sweetness and presentation.

Notes

  • Make sure to coat the fruit well with the flour mixture to prevent sinking during baking.
  • If rhubarb is too tart, you may add a little extra sugar in the fruit filling according to taste.
  • Use fresh, ripe strawberries for best flavor, but frozen can be used if fresh are out of season—just thaw and drain excess liquid.
  • Allow the cake to cool slightly before cutting to help it set for cleaner slices.
  • For a dairy-free version, substitute the butter with a plant-based alternative.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry rhubarb cake, rhubarb dessert, fruit crumble cake, baked fruit cake, spring dessert

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Find it online: https://harperellington.com/strawberry-rhubarb-cake-recipe/