If you’ve been searching for a delightful treat that perfectly balances sweet and tart flavors, this Strawberry Rhubarb Cake Recipe is your ticket to a joyful baking adventure. Imagine biting into a moist, tender cake brimming with bursts of sun-ripened strawberries and zesty rhubarb, creating a harmony of flavors that feel like a warm hug on a plate. Whether for a casual afternoon with friends or a special occasion, this cake brings a homemade charm that’s as comforting as it is delicious.
Ingredients You’ll Need
The magic of this Strawberry Rhubarb Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role—from providing structure, moisture, and sweetness to delivering those iconic fresh berry notes.
- 1 1/2 cups all-purpose flour: The foundation of your cake, providing structure and crumb.
- 1 teaspoon baking powder: Helps your cake rise to fluffy perfection.
- 1/2 teaspoon baking soda: Works alongside baking powder to lighten the texture.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 cup unsalted butter, softened: Adds richness and moistness to the batter.
- 3/4 cup granulated sugar: Sweetens the cake while aiding in tender crumb formation.
- 2 large eggs: Bind the ingredients and add natural moisture for a tender bite.
- 1 teaspoon vanilla extract: Brings warmth and depth to every forkful.
- 1/2 cup sour cream or plain Greek yogurt: Delivers tangy moisture that complements the fruit beautifully.
- 1 cup chopped fresh strawberries: Bursting with juicy sweetness and color.
- 1 cup chopped rhubarb (fresh or frozen, thawed): Offers that signature tart contrast that lifts the cake.
- Optional: powdered sugar for dusting: Adds a pretty finishing touch and light sweetness on top.
How to Make Strawberry Rhubarb Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). This ensures you’ll bake at the perfect temperature from the get-go. While it warms up, grease and flour a 9-inch round cake pan. A well-prepared pan is key to an easy release and a beautiful cake shape.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture is your leavening base and flavor enhancer. Whisking ensures even distribution so your cake rises uniformly and tastes balanced.
Step 3: Cream Butter and Sugar
Using a large bowl, cream the softened butter and granulated sugar until light and fluffy. This step incorporates air that will boost the cake’s tender crumb and provide a delicate texture you’ll love.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract. These add richness and flavor, transforming the batter into something truly special.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Now, gently fold the dry ingredients and the sour cream into the butter mixture, beginning and ending with the dry ingredients. This alternating method keeps the batter smooth and prevents overmixing, which keeps your cake tender.
Step 6: Fold in Strawberries and Rhubarb
Carefully fold in the chopped fresh strawberries and rhubarb. This step is where your cake earns its signature burst of color and flavor, so be gentle to keep those fruit pieces intact and evenly distributed.
Step 7: Bake to Perfection
Pour the batter into your prepared cake pan and smooth the top with a spatula. Pop it into the preheated oven and bake for 40 to 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. This cake bakes to a golden hue and heavenly aroma that fills your kitchen with pure joy.
Step 8: Cool and Finish
Let the cake cool in the pan for about 15 minutes—this makes it easier to remove without breaking. Then transfer it to a wire rack to cool completely. If you like, dust it lightly with powdered sugar right before serving for a pretty, sweet finish that makes this Strawberry Rhubarb Cake Recipe even more irresistible.
How to Serve Strawberry Rhubarb Cake Recipe
Garnishes
A simple dusting of powdered sugar can elevate the cake’s appearance and sweeten the first bite gracefully. Fresh strawberry slices or a few rhubarb ribbons on top add an elegant, inviting touch and a hint of freshness.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot tea or coffee is the perfect companion to this slightly tart, fruity dessert, creating a balanced and comforting treat.
Creative Ways to Present
Want to wow guests? Serve the cake with a drizzle of warm berry compote or a small side of mascarpone cheese. You can also turn slices into mini trifle jars layered with custard and whipped cream for a fun twist that keeps the flavors front and center.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover cake in an airtight container at room temperature for up to two days to maintain freshness. If your kitchen is warm, refrigeration can extend its life up to four days, just be sure to bring it back to room temperature before serving for the best flavor.
Freezing
This Strawberry Rhubarb Cake Recipe is freezer friendly! Wrap whole or sliced cake tightly in plastic wrap and aluminum foil, then freeze up to two months. Thaw overnight in the fridge before enjoying to preserve texture and flavor.
Reheating
Gently warm individual slices in a microwave for 15-20 seconds or in a low oven (about 300°F) for 10 minutes. This brings back that fresh-baked warmth and makes the cake taste like it just came out of the oven.
FAQs
Can I use frozen strawberries and rhubarb for this Strawberry Rhubarb Cake Recipe?
Absolutely! Just be sure to thaw and drain them well to keep excess moisture from making the cake soggy. Fresh is lovely, but frozen works just fine in a pinch.
Is it possible to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just check that your baking powder and baking soda are gluten-free as well.
What can I use instead of sour cream?
If you don’t have sour cream, plain Greek yogurt makes a great substitute and adds that subtle tang and moisture that’s essential to this recipe’s texture.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs attached, your cake is perfectly baked and ready to cool.
Can I double this Strawberry Rhubarb Cake Recipe?
For sure! Just double all ingredients and bake in a larger pan or two pans, adjusting baking time as needed. Keep an eye on the cake and test doneness with a toothpick.
Final Thoughts
This Strawberry Rhubarb Cake Recipe is one you’ll find yourself coming back to again and again. Its vibrant flavors, tender crumb, and simple preparation make it a standout crowd-pleaser. I can’t wait for you to bake it, share it, and make some warm memories with every delicious bite!
Print
Strawberry Rhubarb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 0 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Rhubarb Cake is a delightful and moist dessert that combines the sweet and tart flavors of fresh strawberries and rhubarb in a tender, buttery cake. Perfect for spring and summer gatherings, this cake is easy to prepare, featuring a soft crumb enriched with sour cream or Greek yogurt for extra moisture and tang.
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 and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Combine dry ingredients and sour cream: Alternately add the dry flour mixture and the sour cream (or Greek yogurt) to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Fold in fruits: Gently fold in the chopped strawberries and rhubarb, making sure they are evenly distributed throughout the batter without breaking them down.
- Pour and smooth: Pour the batter into the prepared cake pan and smooth the surface with a spatula for even baking.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Cool: Let the cake cool in the pan for 15 minutes to set, then transfer it to a wire rack to cool completely.
- Optional finishing touch: Before serving, optionally dust the top of the cooled cake with powdered sugar for a sweet decorative touch.
Notes
- Use fresh or frozen rhubarb, ensuring frozen rhubarb is fully thawed and drained to avoid excess moisture.
- Substituting sour cream with plain Greek yogurt adds extra protein and a slight tang while maintaining moisture.
- For best texture, do not overmix the batter once the dry ingredients are combined.
- This cake is best served within 2 days but can be stored in an airtight container at room temperature.
- To enhance the strawberry flavor, use ripe, fragrant berries.
