If you have a hankering for something sweet, tangy, and just downright delightful, this Strawberry Rhubarb Cake Recipe is an absolute must-try. Combining the luscious juiciness of ripe strawberries with the tart brightness of rhubarb, this cake offers a beautiful balance of flavors woven into a moist, tender crumb. It’s a classic dessert that feels like a warm hug on a plate, perfect for celebrations, afternoon tea, or a comforting treat any day of the week. Once you make this, you’ll wonder how you ever went without it.
Ingredients You’ll Need
These ingredients are straightforward but each one plays an essential role in creating the perfect texture and flavor for your Strawberry Rhubarb Cake Recipe. Freshness and quality really shine here, turning simple pantry staples and garden-fresh fruit into magic.
- 1 1/2 cups all-purpose flour: Provides structure for the cake while keeping it tender.
- 1 teaspoon baking powder: Helps the cake rise just right, giving it an airy texture.
- 1/2 teaspoon baking soda: Works with the acid in sour cream to create lightness.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture to the cake.
- 3/4 cup granulated sugar: Sweetens the cake and contributes to its tender crumb.
- 2 large eggs: Bind the batter and add vital moisture.
- 1 teaspoon vanilla extract: Adds depth and warmth to every bite.
- 1/2 cup sour cream or plain Greek yogurt: Brings moisture and a subtle tang that compliments the fruit perfectly.
- 1 cup chopped fresh strawberries: Bursts of juicy flavor and lovely color.
- 1 cup chopped rhubarb (fresh or frozen, thawed): Offers that signature tartness that contrasts beautifully with the strawberries.
- Optional: powdered sugar for dusting: A pretty finishing touch for a little extra sweetness.
How to Make Strawberry Rhubarb Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9-inch round cake pan to ensure your cake comes out flawlessly without sticking. Setting this up early makes baking stress-free and smooth.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination ensures your cake rises well and has the perfect light texture. Breaking up clumps here will give you a smooth batter later on.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy. This step is key to developing the right texture because it incorporates air, which makes your cake soft and tender.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time to your butter and sugar mixture, beating well after each addition to fully incorporate them. Stir in the vanilla extract to bring warmth and that classic cake aroma that makes it irresistible.
Step 5: Combine Wet and Dry Ingredients
Now it’s time to bring things together. Alternately add the dry ingredient mixture and the sour cream to the butter mixture, starting and ending with the dry ingredients. Gently mix until just combined—overmixing can make your cake tough, so be gentle but thorough.
Step 6: Fold in Strawberries and Rhubarb
Fold in the chopped strawberries and rhubarb carefully. This is where the magic happens—the sweet strawberries and tart rhubarb get evenly distributed, promising flavorful bites throughout the cake.
Step 7: Bake the Cake
Pour the batter into your prepared cake pan and smooth the surface. Bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The cake will smell heavenly as it bakes, filling your kitchen with the promise of deliciousness.
Step 8: Cool and Optional Dusting
Once baked, let your cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. If you want to give it a sweet, pretty finish, dust some powdered sugar on top once cooled. This step is optional but highly recommended for presentation.
How to Serve Strawberry Rhubarb Cake Recipe
Garnishes
A simple dusting of powdered sugar is timeless, but fresh berries or a dollop of whipped cream instantly takes this cake from homey to elegant. For a little extra boost, a sprig of fresh mint brightens the plate and adds a lovely aroma.
Side Dishes
Serve your Strawberry Rhubarb Cake Recipe alongside a scoop of vanilla ice cream or a smooth custard to make the dessert even more decadent. A cup of hot tea or coffee perfectly complements the cake’s sweet and tart profile, making it an ideal afternoon indulgence.
Creative Ways to Present
Try slicing the cake into rustic wedges and stacking them on a pretty platter for a casual gathering. Alternatively, serve slices with a drizzle of berry coulis or a sprinkle of toasted almonds for an added crunch and flavor contrast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Your Strawberry Rhubarb Cake Recipe keeps beautifully in an airtight container at room temperature for up to two days. For longer storage, refrigerate it, but be sure to bring the cake to room temperature before serving for the best texture and flavor.
Freezing
If you want to save some for later, you can freeze your cake. Wrap it tightly in plastic wrap and aluminum foil or use a freezer-safe container. It will keep for up to three months. Thaw it overnight in the fridge, then let it sit out for a bit before enjoying.
Reheating
While this cake is great served cold or at room temperature, if you prefer it warm, gently reheat slices in the microwave for about 15 seconds or in a low oven for a few minutes. This brings out the flavors and softens the cake, making it practically irresistible.
FAQs
Can I use frozen strawberries and rhubarb for this cake?
Absolutely! Just make sure to thaw and drain any excess liquid before folding them into the batter to avoid making the cake soggy.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Just ensure your baking powder and other ingredients are gluten-free as well.
Can I substitute the sour cream with something else?
You can swap sour cream for plain Greek yogurt as a healthier alternative without losing the tangy moisture it adds to the cake.
How long does this cake stay fresh?
When stored properly at room temperature, the cake stays fresh for about two days. Refrigeration can extend that to around four days, but letting the cake come back to room temperature before eating is best.
What makes rhubarb such a good pairing with strawberries?
Rhubarb’s tartness perfectly balances the sweetness of strawberries, creating a complex and refreshing contrast that enhances the overall flavor of the cake.
Final Thoughts
There’s something truly special about this Strawberry Rhubarb Cake Recipe that makes it a standout in any dessert lineup. It’s approachable, comforting, and bursting with fresh, vibrant flavors that will have everyone reaching for seconds. Whether you’re baking it for a crowd or just indulging yourself, I promise this cake will become a beloved favorite you’ll return to again and again. So gather those simple ingredients and enjoy baking a slice of joy!
Print
Strawberry Rhubarb Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A delightful Strawberry Rhubarb Cake that perfectly balances sweet and tart flavors with a moist, tender crumb. This classic homemade cake is enhanced with fresh strawberries and rhubarb, offering a pleasant fruity twist ideal for spring or summer gatherings.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or plain Greek yogurt
Fruits
- 1 cup chopped fresh strawberries
- 1 cup chopped rhubarb (fresh or frozen, thawed)
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, creating a smooth base for your batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract to add depth of flavor.
- Combine Dry Ingredients and Sour Cream: Alternately add the dry ingredients and the sour cream (or Greek yogurt) to the butter mixture, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
- Fold in Fruits: Carefully fold in the chopped strawberries and rhubarb, distributing them evenly without breaking them up.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan and smooth the top evenly using a spatula.
- Bake the Cake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely to room temperature.
- Optional Decoration: Before serving, optionally dust the top of the cake with powdered sugar for an elegant finish.
Notes
- Ensure rhubarb is chopped into small pieces to blend well and cook evenly in the cake.
- If using frozen rhubarb, thaw and drain excess moisture to prevent a soggy cake.
- The sour cream or Greek yogurt adds moisture and a slight tang; do not substitute with water or milk.
- Do not overmix the batter to keep the cake tender and fluffy.
- Serve the cake slightly warm or at room temperature for the best flavor.
