This Strawberry Rhubarb Cake is a moist and tender dessert that perfectly balances sweet and tart flavors. Featuring a buttery cake base loaded with fresh strawberries and rhubarb, it’s an ideal treat for spring and summer gatherings. The contrast of juicy fruit and soft crumb creates a rustic yet elegant cake that is simple to prepare and always impressive.

Why You’ll Love This Recipe

This cake brings out the best of both strawberries and rhubarb, combining their flavors into a deliciously balanced dessert. Whether you’re a fan of fruity cakes or new to baking with rhubarb, this recipe offers an easy and satisfying way to highlight seasonal produce. You’ll love the natural sweetness, the slight tang from the rhubarb, and the soft, buttery texture of the cake. It’s perfect for picnics, afternoon tea, or as a light dessert after dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Sour cream or Greek yogurt
Fresh strawberries
Fresh rhubarb

directions

Preheat your oven and prepare a baking pan by greasing and flouring it.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Mix in the sour cream or Greek yogurt until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the chopped strawberries and rhubarb.
Spread the batter evenly into the prepared pan.
Bake until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cake to cool before slicing and serving.

Servings and timing

This recipe yields approximately 10–12 servings.
Prep time: 15 minutes
Bake time: 45–50 minutes
Total time: 1 hour 5 minutes

Variations

Add a crumble topping made with butter, sugar, and oats for added texture.
Substitute part of the rhubarb with raspberries for a deeper berry flavor.
Use lemon zest in the batter to brighten the overall flavor.
Swap sour cream with buttermilk for a slightly tangier cake.
Top with whipped cream or a dusting of powdered sugar before serving.

storage/reheating

Store the cake at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate it for up to 5 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag or container for up to 3 months. Reheat slices in the microwave for 15–20 seconds or allow them to come to room temperature before serving.

FAQs

What does rhubarb taste like?

Rhubarb has a tart, slightly sour taste, which pairs beautifully with sweet fruits like strawberries.

Can I use frozen strawberries and rhubarb?

Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture in the batter.

Do I need to peel rhubarb before using it?

No, peeling is not necessary unless the rhubarb stalks are particularly tough or stringy.

Can this cake be made gluten-free?

Yes, you can substitute the flour with a gluten-free all-purpose blend designed for baking.

Can I reduce the sugar in the recipe?

You can slightly reduce the sugar, but keep in mind that rhubarb is quite tart, so sweetness helps balance the flavors.

Is this cake more like a dessert or a breakfast treat?

It works well as both—serve it as a light dessert or a special breakfast treat with coffee or tea.

Can I add nuts to this cake?

Yes, chopped walnuts or almonds can be added for a bit of crunch and flavor contrast.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted in the center comes out clean and the top is golden brown.

What kind of pan should I use?

An 8×8 or 9×9-inch square baking pan works best, though you can also use a round cake pan.

Can I use yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute and provides a similar texture and tang.

Conclusion

This Strawberry Rhubarb Cake is a wonderful way to showcase fresh, seasonal produce in a simple and satisfying dessert. With its tender crumb and delightful balance of sweet and tart, it’s a cake that appeals to all ages and occasions. Whether served warm or cold, plain or topped, it’s sure to become a favorite recipe for your spring and summer baking.