Strawberry Rhubarb Cake

Strawberry Rhubarb Cake Recipe: Your Ultimate Guide to a Delicious Dessert

Strawberry Rhubarb Cake

Strawberry Rhubarb Cake is one of my favorite spring desserts that brings together the tartness of rhubarb and the sweetness of juicy strawberries. This scrumptious cake is perfect for spring and early summer gatherings, as it showcases the freshest flavors of the season. Combining the two ingredients with a tender and moist cake base creates an irresistible dessert that keeps everyone asking for seconds.

As a professional baker, I’ve tried countless variations of this delectable dessert, and I’m happy to share some essential tips, examples, and variations on how to make the perfect Strawberry Rhubarb Cake plus my carefully crafted recipe. From the importance of using a blend of fresh, seasonal ingredients to incorporating simple techniques and styling tips to impress your guests, this article will provide you with everything you need to know to create a stunning and delicious Strawberry Rhubarb Cake. So, let’s dive right into this delightful culinary adventure, and I promise you’ll be rewarded with the most fantastic Strawberry Rhubarb Cake you’ve ever tasted!

What is Strawberry Rhubarb Cake?

Strawberry Rhubarb Cake is a scrumptious cake that combines the sweet and juicy flavors of strawberries with the tangy taste of rhubarb. This cake is perfect for spring and summer gatherings as it makes use of these seasonal ingredients at their peak of freshness.

As a lover of Strawberry Rhubarb Cake, I can tell you that it’s a unique dessert that offers a refreshing change from the usual cakes you might encounter. It has a moist, tender cake and is usually filled with a delicious fruit mixture, creating a perfect balance of flavors and textures.

A popular variation of this cake is the Strawberry Rhubarb Crumb Cake, which includes a crumb topping for added texture and sweetness. Another delightful version is the Easy Strawberry Rhubarb Cake with Strawberry Jello, which incorporates strawberry jello into the mix for an extra burst of flavor and color.

When making a Strawberry Rhubarb Cake, it’s important to use fresh, ripe strawberries and tender rhubarb stalks to achieve the best possible flavor. In terms of preparation, the process is fairly simple, involving creaming together butter and sugar, mixing in eggs and other wet ingredients, and then combining with flour and other dry components. Lastly, the fruit mixture is added, creating a beautiful contrast in flavors and textures.

Since this delicious cake relies on seasonal produce, be sure to try different variations and flavor combinations to make the most of it. You can experiment with adding vanilla or nutmeg, as suggested in 31 Daily’s Strawberry Rhubarb Cake Recipe, or using other fruits, such as raspberries, to create your own unique version of this classic dessert.

History of Strawberry Rhubarb Cake

When I first stumbled upon the delightful combination of strawberries and rhubarb, I was intrigued by its history. The pairing of these two ingredients has a long-standing tradition in the culinary world, dating as far back as the 1800s. Strawberry Rhubarb Cake, in particular, has evolved over the years, becoming a popular dessert in various cultures and households. In this section, I’d like to share the fascinating history of this scrumptious cake.

The origin of rhubarb can be traced back to ancient China, where it was used for medicinal purposes. It wasn’t until the 18th century that rhubarb was brought to the Western world, and it quickly gained popularity as a food ingredient in Europe and North America. The tangy taste of rhubarb complemented the sweetness of various fruits, especially strawberries.

Strawberries, on the other hand, have been enjoyed for centuries, since the time of the ancient Romans. They were cultivated in Europe and then brought to North America by settlers. The marriage of these two ingredients was a natural progression, arising from their contrasting flavors and seasonal availability. The first mention of this duo appeared in a cookbook published in the 1820s, and their joint use has only become more popular since then.

Throughout the years, numerous variations of strawberry rhubarb cake have emerged. Traditional recipes often call for a crumb topping, while others feature a bit of innovation, like using strawberry jello. From light and fluffy sponge cakes to dense pound cakes, this fruity pairing has proven to be versatile and timeless.

In conclusion, the history of Strawberry Rhubarb Cake is rooted in the ancient origins of its main ingredients and the natural pairing of their contrasting flavors. As we continue to bake and enjoy this delicious dessert, we are paying homage to the centuries of tradition and culinary progression that have shaped it.

Naturally, I’ve developed my on twist featuring both white and brown sugar for balanced warm note as well as sour cream instead of often used milk to lend more richness and to amp up the flavors. This particular recipe doesn’t contain other seasonings than vanilla, but I often add a pinch of cardamom to my cake batter to complement the flavors. Cardamom is a fabulous add-on with strawberries and rhubarb!


In this section, we’ll dive into the essential ingredients for a delicious Strawberry Rhubarb Cake. I’ll guide you through the components for the cake batter and strawberry rhubarb filling. Stay tuned for more topping options.

  • 1/2 cup (1 stick) unsalted butter, softened (or substitute with vegetable oil)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream
  • 1 teaspoon vanilla extract (optional)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 cups chopped fresh strawberries
  • 1 cup chopped fresh rhubarb
  • 1 cup granulated sugar (adjust the amount according to your taste)


Follow these simple steps to make a delicious Strawberry Rhubarb Cake:

    1. Preheat your oven to 350 °F (175 °C).
    2. In a mixing bowl, cream together the butter and both sugars until light and fluffy.
    3. Add the eggs, one at a time, and mix well after each addition.
    4. Mix in the sour cream and vanilla extract.
    5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
    6. Add the dry ingredients to the wet mixture and mix until just combined.
    7. Gently fold in the chopped strawberries and rhubarb.
    8. Pour the batter into a greased 8-inch square or round baking pan.
    9. Bake for 30—35 minutes or until a toothpick inserted in the center comes out clean.
    10. Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
    11. Once the cake has cooled completely, you can top it with your favorite frosting, dust with powdered sugar,  or serve it as is. This cake is perfect for any occasion, from a casual family dinner to a fancy party with friends. Enjoy!

Topping Options

To add a finishing touch to your Strawberry Rhubarb Cake, I’ve gathered a few delicious topping options for you:

  1. Whipped Cream: A dollop of whipped cream adds a light, creamy contrast to the fruity filling.
  2. Crumb Topping: A mixture of flour, butter, sugar, and cinnamon creates a crunchy, sweet topping. Try this crumb topping for a delightful contrast.
  3. Powdered Sugar: A simple dusting of powdered sugar adds a touch of extra sweetness and visual appeal.
  4. Glaze: Combine powdered sugar with a small amount of milk or fruit juice for a silky glaze that drizzles beautifully over the cake.
  5. Frosting: Frost the cooled cake with scrumptious White Chocolate Cream Cheeese Frosting for a full and indulgent enjoyment.

Feel free to try out different topping options or even combine them to create a unique and scrumptious Strawberry Rhubarb Cake that suits your taste buds.

Tips and Tricks

During my experience with baking Strawberry Rhubarb Cakes, I’ve picked up several tips and tricks to enhance the final product. These pointers can help you achieve the perfect balance of flavor and texture in your cake.

First, when selecting your rhubarb, look for stalks that are firm and have a bright red color. This indicates freshness and a higher concentration of flavor. When it comes to strawberries, choose ripe, aromatic, and slightly firm berries. You can even dice the rhubarb and strawberries into similar-sized pieces for even baking.

Next, don’t be shy about experimenting with the sweetness level of your cake. The tartness of rhubarb can be intense for some taste buds, so adjusting the sugar quantity, especially when using recipes with sugar as a major component, can help balance flavors. Taste the rhubarb and strawberry mixture prior to adding it to the batter and adjust sugar levels accordingly. That’s also one reason I prefer to use both brown sugar and white sugar to lend a richer sweet taste.

Be cautious not to overmix the cake batter. Overmixing can lead to a denser, less airy texture in the final product. This is particularly important when folding the fruit into the batter – mix just enough to evenly distribute the components.

Another helpful tip is to place a pan or parchment paper on the lower oven rack while baking your cake. Both strawberries and rhubarb can release a significant amount of juices during baking, and this precautionary measure will help catch any drips and save you the trouble of cleaning your oven.

Lastly, don’t forget to let the cake cool before serving — especially if you are going to frost it. Giving it some time to cool down will allow the flavors to mingle and the texture to set, making slicing and serving a breeze. I’d suggest waiting for about 20—30 minutes before digging in.

Feel free to try different variations of this classic cake by adding spices like cinnamon, nutmeg, cardamom, or ginger, or even using alternative flours for a gluten-free twist. The possibilities are vast and the results are always delightful.


In this section, I’ll be sharing some exciting variations of the Strawberry Rhubarb Cake recipe. These adaptations cater to different dietary requirements and preferences, so you can find the perfect version that suits your taste buds.


For a gluten-free alternative, replace regular all-purpose flour with a high-quality gluten-free flour blend. Make sure it contains xanthan gum, which acts as a binding agent to hold the cake together. The texture and taste will be just as delicious as the original version.


Creating a vegan Strawberry Rhubarb Cake is quite simple. Substitute regular eggs with a flaxseed or chia seed egg replacement. Additionally, replace dairy butter with a vegan butter alternative, and use plant-based sour cream instead of dairy sour cream. You can follow a similar recipe as mentioned in BakeryCook for a vegan-friendly version.


If you love a bit of heat in your desserts, try adding a pinch of cayenne pepper to the cake batter. This will give your Strawberry Rhubarb Cake a subtle spicy kick that combines beautifully with the sweet and tart fruit flavors.


For a grown-up twist, consider adding a splash of your favorite liqueur to the cake. Suggestions include strawberry or rhubarb-flavored spirits, orange liqueur, or even a splash of rum. This will enhance the fruity flavors and add a sophisticated touch to your dessert.

Different Fruit Combinations

Strawberry Rhubarb Cake can also be made with alternative fruit combinations. Feel free to experiment with other berries, such as raspberries, blackberries, or blueberries. You can even add freshly grated lemon zest to the batter. The key is to maintain the balance between sweet and tart flavors to create a delightful cake.

With these variations in mind, feel free to customize the recipe, allowing you to enjoy a delicious Strawberry Rhubarb Cake that meets your preferences and requirements.

Serving Suggestions

When it comes to serving this delightful Strawberry Rhubarb Cake, I have a few suggestions that will complement and enhance the flavors of this delicious dessert. These ideas are meant to inspire you to create memorable dining experiences for you and your loved ones.

Firstly, a scoop of vanilla ice cream or a dollop of whipped cream on top of each slice is a classic and popular choice. The creamy, cool texture of ice cream or whipped cream complements the sweet and tangy flavors of the cake, making it even more indulgent. Alternatively, you can try adding a drizzle of strawberry or rhubarb sauce to add extra depth of flavor.

For those who enjoy a slightly tangy twist, serving the cake with a side of lemon curd can be a delightful addition. The zesty citrus flavor of the lemon curd goes well with the sweetness of the strawberries and the tartness of the rhubarb. Plus, the vibrant yellow of the lemon curd adds a pop of color to the presentation!

If you’re looking to impress, consider serving individual portions of the cake on dessert plates alongside fresh fruit. I like to use halved strawberries, raspberries, or even thinly sliced kiwi for a unique twist in flavor and texture. This not only adds a touch of elegance to your dessert, but it also provides a refreshing contrast to the rich flavors and colors of the cake.

For a brunch or breakfast option, you can serve the Strawberry Rhubarb Cake with a dollop of Greek yogurt or a spoonful of cottage cheese. This combination offers a more protein-packed alternative, making it suitable for those mornings when you want to treat yourself to something special without going overboard.

While the cake is delicious served either warm or at room temperature, trying variations like chilling it in the fridge or even grilling the slices on a hot grill can bring out different textures and flavors that might pleasantly surprise your taste buds. Just be sure to watch it closely while grilling to avoid burning.

Remember, these serving suggestions are just a starting point. Don’t be afraid to combine or create your own ideas, as experimenting with different pairings can lead to wonderful culinary adventures. Enjoy your Strawberry Rhubarb Cake and happy serving!

Storage and Shelf Life

When it comes to storing a freshly baked Strawberry Rhubarb Cake, I always make sure to use an airtight container or wrap it tightly in plastic wrap. After doing so, I typically store my cake at room temperature for up to 3 days. This helps maintain its moist texture and delicious flavors. However, if your kitchen tends to be hot or humid, you may want to store the cake in the refrigerator instead.

If you need to store the cake for a longer period, like up to a week, you can place it in the refrigerator. Just make sure to cover it properly to prevent it from drying out or absorbing any unwanted odors. To serve, simply remove the cake from the fridge and let it rest at room temperature for about 15—30 minutes to bring out the best flavors and texture.

For an even longer storage solution, consider freezing your Strawberry Rhubarb Cake. To do this, tightly wrap the cake in plastic wrap or aluminum foil, followed by a layer of freezer paper or a ziplock bag. This method ensures that your cake is well-protected from freezer burn and any potential odors within the freezer. When stored this way, your cake can last up to 3 months. When you’re ready to enjoy it, simply let the cake thaw in the refrigerator or at room temperature overnight before serving.

In summary, proper storage of a Strawberry Rhubarb Cake is essential for maintaining its taste and texture. By following these guidelines, you can enjoy your delicious cake for days, or even months, after baking it. And don’t forget to have fun trying out different twists and variations on this classic recipe.


In conclusion, creating a delicious Strawberry Rhubarb Cake recipe is not only simple but also leaves room for experimentation and personalization. The key to a successful cake is a moist and tender cake, which can be achieved by paying close attention to ingredient ratios, mixing techniques, and baking times.

As I mentioned earlier in the article, there are various methods to prepare this delightful dessert. You can try the Strawberry-Rhubarb Upside-Down Cake or the Classic Strawberry Rhubarb Cake. Moreover, feel free to get creative with the flavors, adding spices like cinnamon, ginger, or even cardamom (my favorite!) to elevate the taste of your cake.

To make the cake visually appealing, try different presentations such as layering the strawberry and rhubarb in distinct patterns or using a decorative bundt pan. Additionally, consider experimenting with various toppings, like streusel or whipped cream, to add an extra touch of indulgence.

As you gain more experience, don’t be afraid to play around with the ingredient ratios or try substituting ingredients to cater to dietary restrictions, such as using gluten-free flour or vegan butter. The versatility of this recipe allows for endless possibilities to craft a delectable Strawberry Rhubarb Cake that is uniquely yours.

In the end, incorporating these tips and suggested variations will help you master the art of creating a mouthwatering Strawberry Rhubarb Cake that you and your loved ones can enjoy at any time of the year. Happy baking!

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