Strawberry Rhubarb Cake

Strawberry Rhubarb Cake combines sweet strawberries and tart rhubarb into a tender, moist coffee cake. With a golden brown, crispy crumble and glaze drizzled over the top, it’s the prettiest fruit-studded springtime treat that’s just as perfect to serve at the beginning of the day as it is at the end of dinner!

Strawberry Rhubarb Cake Recipe with a Soft and Moist Texture

What makes this Strawberry Rhubarb Cake so soft and tender? Let me share my secrets: for a light, fluffy texture, it’s all about using the right balance of ingredients and techniques.

Creaming the butter and sugar together adds air to the batter, making the cake tender and moist. Milk keeps it soft, while coating the fruit in flour prevents it from sinking and prevents it from getting soggy. The baking powder helps the cake rise and stay light, and mixing just until everything comes together ensures it stays fluffy. The result is a cake that’s perfectly moist, airy, and bursting with fresh fruit flavor!

You’ll love how the fruit infuses the buttery batter with fresh flavor, while the brown sugar crumble adds a warm, slightly crunchy texture. It’s the ideal start or end to any day and tastes like a delicious dessert when served for breakfast or brunch.

Need more new recipes for fruit-filled sweet treats? Try my Sheet Pan Cobbler, Strawberry Lemon Blondies, Blueberry Coffee Cake, and Blackberry Cobbler.

Ingredients for Strawberry Rhubarb Cake

• Strawberries
• Rhubarb: You don’t have to peel rhubarb before adding it to this cake recipe. However, rhubarb is similar to celery and has strings. If you’d like, you can remove those strings before slicing. It’s in season from April through June.
• All purpose flour
• Baking powder
• Salt
• Egg
• Sugar
• Unsalted butter
• Milk
• Brown sugar
• Powdered sugar
• Vanilla extract

See the recipe card for full information on ingredients and quantities.

Can I Use Frozen Rhubarb or Strawberries in the Cake?

You absolutley can use frozen rhubarb or strawberries in this cake! However, there are a few things to keep in mind if you decide to use frozen fruit in your dessert.

First, when using frozen fruit, make sure to thaw it and drain any excess liquid before adding it to the batter. This helps prevent the cake from becoming too soggy. You can also coat the thawed fruit in flour, just like you would with fresh fruit, to help keep it from sinking to the bottom of the pan during baking. Finally, remember that frozen fruit may release a little more moisture while baking, so the cake could take a few extra minutes to bake through.

Do I Need Baking Soda For Rise In This recipe?

You don’t need baking soda in this Strawberry Rhubarb Cake because the recipe uses baking powder as the leavening agent instead. Baking powder contains both an acid (usually cream of tartar) and a base (like baking soda), so it can react on its own to create the lift and airiness you need in this cake.

Baking soda, on the other hand, requires an acid (like lemon juice or buttermilk) to activate it. Since this recipe doesn’t include those ingredients, baking powder is a better choice for the proper rise and texture. This ensures the cake stays light and fluffy without needing extra ingredients!

How to Make Strawberry Rhubarb Cake

1. Coat The Fruit In Flour: In a small bowl, add flour to the sliced strawberries and rhubarb. Gently stir to coat fruit with flour. Set aside.
2. Make The Dry Mixture: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Make The Wet Mixture: In a large bowl, use a hand mixer to cream together the sugar, butter and egg. Add the milk and mix until smooth.
4. Combine The Cake Batter: Add the dry ingredients to the wet ingredients, mix, then stir in the flour-coated fruit. Spread the batter into the prepared pan. 
5. Create The Crumble: Combine the brown sugar, flour, and butter with a fork until crumbly. Sprinkle a layer of crumble on top of the coffee cake batter. 
6. Bake: Bake at 350 degrees Fahrenheit for 35-40 minutes or until the cake tester comes out with just a few crumbs on it. Cool in the pan for 10 minutes before removing to a wire rack.
7. Dizzle The Dessert: Whisk together the powdered sugar, milk, and vanilla. Drizzle the glaze over the cooled cake.
8. Serve: Serve and Enjoy!

What to Serve with Strawberry Rhubarb Cake

Strawberry Rhubarb Cake is already bursting with flavor, but pairing it with the right accompaniments can take it over the top! An absolute must-make when ripe strawberries and rhubarb become abundant in the spring or summer months.

• Add Creamy Contrast: A dollop of whipped cream adds a light, creamy contrast to the rhubarb’s tartness and the strawberries’ sweetness. Or serve the cake with a scoop of vanilla ice cream. The cold, creamy texture complements the warm cake beautifully.
• Grab Greek Yogurt: A spoonful of plain Greek yogurt adds a tangy richness that pairs perfectly with the fruity flavors if you’re looking for something a little lighter.
• Fresh Fruit: A side of fresh berries, like blueberries, blackberries, or raspberries, enhances the fruity profile and adds a pop of color to your presentation.
• Tasty Toppings: You can sprinkle chopped nuts (like pecans or almonds), powdered sugar, cinnamon, or ground nutmeg on top of the crumble.
• Serve With A Sip: A hot cup of tea or coffee makes for a cozy pairing. The slight bitterness of these beverages balances the sweetness of the cake.

Tips for Preventing a Soggy Bottom in Strawberry Rhubarb Cake

To prevent a soggy bottom in your Strawberry Rhubarb Cake, here are a few helpful tips:

• Coat the Fruit in Flour: Toss the strawberries and rhubarb in a little flour before adding them to the batter. This helps absorb some of the moisture and prevents the fruit from releasing too much liquid into the cake.
• Don’t Forget To Dice: I recommend chopping your strawberries very small. If the berries are not chopped small, they can potentially create too much moisture in the cake.
• Drain Excess Moisture: If you’re using frozen fruit, be sure to thaw and drain it thoroughly before adding it to the cake. This will keep extra moisture from making the cake too soggy.
• Pick the Right Pan: Make sure your baking pan is properly greased and lined, as this can help the cake cook evenly. An 8×8 glass or light-colored metal pan will work best for ensuring even heat distribution. You can line the bottom of your cake pan with parchment paper to prevent the cake from sticking.
• Don’t Overmix: Mixing the batter too much can add excess liquid to the cake, leading to a soggy texture. Stir just until the ingredients are combined.
• Dessert Is Done: Make sure to bake the cake long enough, as underbaking can result in a too-moist bottom. If you’re unsure, check with a cake tester—it should come out with just a few crumbs when the cake is done.

How to Store and Freeze Strawberry Rhubarb Cake

To Store: Store your cake at room temperature, either uncovered or very loosely covered for a few days. If you want to extend its shelf life, you can store the cake in the fridge for up to 5 days. Just make sure it’s in an airtight container to prevent it from drying out or absorbing other odors.

To Freeze: If you have leftovers or want to save some for later, you can freeze the entire cake. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 6 months. For easier serving, freeze individual slices of the cake. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This makes it simple to grab a slice whenever you want!

When you’re ready to enjoy your frozen cake, thaw it at room temperature for about 2–3 hours. If you’re in a hurry, you can microwave individual slices for about 20–30 seconds to warm them up.

More Easy Cake Recipes

• Strawberry Shortcake Poke Cake
• Punch Bowl Cake
• Heaven On Earth Cake
• 7UP Pound Cake
• Mounds Cake

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