If you’re on the lookout for a dessert that’s bursting with fresh, tangy fruit flavors and a tender crumb that melts in your mouth, then this Strawberry Rhubarb Cake Recipe is exactly what you need to try next. Combining the sweet juiciness of strawberries with the lively tartness of rhubarb, it’s a classic duo that transforms a simple cake into a vibrant celebration of spring and summer. This cake balances moisture and crumb perfectly, resulting in a treat that’s as delicious served at a family gathering as it is a quiet afternoon indulgence.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this delightful cake. Each item plays a crucial role in creating the perfect balance of texture, flavor, and color, from the tender crumb to the fruity pockets of goodness.
- 1 1/2 cups all-purpose flour: The foundation for your cake’s structure, providing a soft yet sturdy crumb.
- 1 teaspoon baking powder: Helps the cake rise beautifully for a light texture.
- 1/2 teaspoon baking soda: Adds extra lift and reacts with the sour cream for a tender crumb.
- 1/4 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 cup unsalted butter, softened: Brings richness and moisture to every bite.
- 3/4 cup granulated sugar: Sweetens the cake while helping create a light, fluffy texture when creamed with butter.
- 2 large eggs: Binds ingredients and adds moisture for a smooth batter.
- 1 teaspoon vanilla extract: Infuses warm, aromatic notes that brighten the cake’s flavor.
- 1/2 cup sour cream or plain Greek yogurt: Imparts creaminess and tenderizes the crumb with a subtle tang.
- 1 cup chopped fresh strawberries: The star fruity ingredient, adding juicy bursts of sweetness.
- 1 cup chopped rhubarb (fresh or frozen, thawed): Brings tartness and a pleasant texture contrast to the strawberries.
- Optional: powdered sugar for dusting: A light sprinkling adds extra charm and a touch of sweetness at serving.
How to Make Strawberry Rhubarb Cake Recipe
Step 1: Prepare the Oven and Pan
Before you dive into mixing, preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan so your cake won’t stick. This initial prep sets the stage for a smooth baking process.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these now ensures the leavening agents are evenly distributed and your cake will bake uniformly without any lumpy spots.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and sugar until the mixture becomes light and fluffy. This step is essential as it introduces air into the batter, helping your cake rise with a soft texture.
Step 4: Add Eggs and Vanilla
One egg at a time, beat each into the butter mixture thoroughly before adding the next. Then stir in the vanilla extract for that lovely aromatic layer that enhances the cake’s flavor profile.
Step 5: Alternate Adding Dry Ingredients and Sour Cream
Start by adding a portion of the dry ingredient mix, then a portion of sour cream, repeating until all is incorporated. Ending with dry ingredients will help maintain the cake’s structure. Mix gently until just combined; overmixing can make the cake dense.
Step 6: Fold in Strawberries and Rhubarb
Carefully fold in the chopped strawberries and rhubarb so they’re evenly distributed without breaking the fruit down too much. This ensures every slice has fruity pockets that burst with flavor.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Place it in the oven and bake for 40 to 45 minutes. Your cake will be ready when a toothpick inserted into the center comes out clean, signaling it’s perfectly baked.
Step 8: Cool and Finish
Let the cake cool in the pan for 15 minutes after baking, then transfer it to a wire rack to cool completely. For an added touch, dust the top with powdered sugar before serving; it adds a delicate sweetness and pretty finish.
How to Serve Strawberry Rhubarb Cake Recipe
Garnishes
Enhance your Strawberry Rhubarb Cake Recipe by garnishing with a few fresh strawberry slices or a sprig of mint. A light dusting of powdered sugar always adds a charming touch that makes this cake feel like a special treat.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. If you prefer something lighter, a spoonful of Greek yogurt with honey complements the tartness wonderfully, rounding out your dessert experience.
Creative Ways to Present
Try serving individual slices with a drizzle of berry coulis or a smear of lemon curd on the plate. For gatherings, consider turning this cake into mini trifles layered with cream and fresh fruit in clear glasses to impress your guests with both flavor and look.
Make Ahead and Storage
Storing Leftovers
Your leftover Strawberry Rhubarb Cake Recipe stays moist and delicious when stored in an airtight container at room temperature for up to two days. For longer storage, refrigerate it, where it will keep well for about five days, though bring to room temperature before serving for the best taste.
Freezing
If you want to enjoy this cake later, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen, the cake keeps well for up to three months. Thaw overnight in the fridge for the best texture.
Reheating
To bring back that freshly-baked warmth, reheat slices in a 300°F oven for about 10 minutes or microwave for 20-30 seconds. This helps revive the soft crumb and enhances the fruity aroma that makes this cake so irresistible.
FAQs
Can I use frozen rhubarb for the Strawberry Rhubarb Cake Recipe?
Yes, you can definitely use frozen rhubarb; just make sure it’s fully thawed and drained to avoid excess moisture in the batter. This keeps your cake from becoming soggy and maintains a perfect texture.
Is it possible to substitute the sour cream in this recipe?
Absolutely! Plain Greek yogurt works beautifully as a substitute for sour cream, offering similar tanginess and moisture that keeps the cake tender and flavorful without changing the texture dramatically.
How ripe should the strawberries be for this cake?
Choose ripe but firm strawberries; they should be sweet and juicy without being mushy. Overripe strawberries might break down too much during mixing, resulting in a wet batter and uneven texture.
Can I make this cake gluten-free?
With some adjustments, yes! Swap the all-purpose flour for a good quality gluten-free flour blend that includes xanthan gum. Keep an eye on the texture as gluten-free flours absorb moisture differently.
What’s the best way to prevent the fruit from sinking in the cake?
Lightly tossing the chopped strawberries and rhubarb with a teaspoon of flour before folding them into the batter helps suspend the fruit evenly throughout the cake rather than just at the bottom.
Final Thoughts
There’s something truly special about the way the fresh strawberry and tart rhubarb come together in this beloved Strawberry Rhubarb Cake Recipe. It’s a dessert that not only tastes amazing but feels like a little piece of sunshine on your plate. So go ahead—bake up this beautiful cake and share some joy with your friends and family today!
Print
Strawberry Rhubarb Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Rhubarb Cake is a delightful combination of tart rhubarb and sweet strawberries baked into a moist, tender cake. Perfect for spring and summer gatherings, this cake features a balanced flavor with a soft crumb, enhanced by the addition of sour cream or Greek yogurt for extra moisture. Finished with an optional dusting of powdered sugar, it’s an inviting treat to enjoy as dessert or with afternoon tea.
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
Fruit
- 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 ensure the cake doesn’t stick after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a lighter cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to maintain the emulsion. Then mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the sour cream (or Greek yogurt) to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter.
- Fold in fruit: Carefully fold in the chopped strawberries and rhubarb, distributing them evenly without breaking them up too much.
- Transfer batter to pan: Pour the batter into your prepared cake pan, smoothing the top with a spatula for an even bake.
- 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 done.
- Cool: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before serving.
- Optional finishing touch: Dust the cooled cake with powdered sugar for a simple, elegant presentation.
Notes
- Ensure the rhubarb is chopped into small pieces to prevent overly tart bites and to distribute flavor evenly.
- Using sour cream or Greek yogurt adds moisture and richness; do not substitute with milk alone as it may affect texture.
- If using frozen rhubarb, fully thaw and drain excess moisture to avoid soggy batter.
- For extra flavor, consider adding a teaspoon of lemon zest to the batter.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- This cake pairs well with whipped cream or vanilla ice cream for serving.
