Fresh Strawberry Rhubarb Cake is a soft, moist cake loaded with fresh strawberries and rhubarb, perfect for a summertime treat, dessert, or breakfast cake. I love to have a piece with my cup of coffee! After it is baked, the cake is drenched with a sweet warm milk mixture, which adds more moisture and richness. It’s a delicious way to use up all of that rhubarb that can grow and grow and grow…But, if you don’t have any rhubarb, I also have a Fresh Strawberry Cake you will want to try.
Ingredients & Substitutions
- Strawberries: A pound of fresh strawberries makes the cake look pretty and adds sweetness and moisture to the cake. You could also use frozen strawberries; just let them thaw before adding them to the cake batter.
- Rhubarb: The tartness of the rhubarb is a flavorful contrast to the sweet strawberries. You will need about a pound of rhubarb for 3 cups sliced. If using frozen rhubarb, let it thaw and drain any excess fluid before using.
- Baking Powder: Yes, you need 5 teaspoons of baking powder! This is what helps the cake rise and become nice and fluffy. Make sure the baking powder is fresh (not expired).
- Oil: Vegetable oil adds tenderness and moisture to the cake. It also keeps the cake soft and helps it stay fresh longer.
- Topping: The combination of milk, unsalted butter, and sugar is poured over the baked cake, saturating it, for a super moist crumb and added sweetness.
Mix-In Ideas For Strawberry Rhubarb Cake
If you ask me, this cake really does not need any other flavors, it is so delicious as-is! In fact, we tested a glaze in my fresh strawberry cake and determined it did not add anything to it, so we left it off. But, if you want to try adding a mix-in to the batter, here are a few ideas to try:
- Chopped nuts like walnuts, pecans, or almonds
- Sweetened shredded coconut
- Chocolate chips (semi-sweet or white chocolate)
- Dried fruits like apricots, cherries, or cranberries
- Rolled oats or quick oats
How To Store Strawberry Rhubarb Cake
To store fresh strawberry rhubarb cake, first, let it cool completely. Wrap it tightly in plastic wrap and aluminum foil, then place it in an airtight container or cake carrier. For short-term storage (1-2 days), keep the cake at room temperature. For longer storage (3-4 days), store the cake in the refrigerator, ensuring it’s wrapped well to prevent it from drying out. You can also freeze the cake.
Freezing Fresh Strawberry Rhubarb Cake
To freeze strawberry rhubarb cake:
- Let the cake cool completely.
- Once cool, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil.
- Label and date the packaging.
- Place the cake in the freezer to store for up to 2-3 months.
- When ready to enjoy, let the cake thaw in the refrigerator overnight.
Fresh Strawberry Rhubarb Cake
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 cup (218 g) vegetable oil
- 1 pound strawberries, washed, diced (about 3 cups)
- 1 pound rhubarb, washed, sliced (about 3 cups)
Topping
- 1 cup (245 g) whole milk
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- confectioners' sugar, for garnish
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- To a small bowl, add eggs and oil. Stir until well combined.
- Add the eggs and oil mixture to the flour mixture, mixing until combined.
- Fold in the strawberries and rhubarb.
- Pour the batter into the prepared baking dish.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Topping
- In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved.
- Take the cake out of the oven and insert a skewer into the top, making between 25-30 spaced holes all the way to the bottom.
- Pour the milk mixture over the cake, making sure it fills the holes and covers the top.
- Let the cake cool completely.
- Dust with confectioners’s sugar before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cake is so moist and flavorful. I love the added touch of the topping; it gives the cake a nice creamy finish. It's a great dessert for spring and summer gatherings!
Elizabeth
I love strawberry rhubarb desserts, and I have had my share! I love how moist this cake is, but I think I would add more strawberries since I got mostly rhubarb in my bites.
Bella
If you enjoy strawberry and rhubarb together, I am pretty sure you will like this cake!
Annabelle
I really enjoyed this strawberry rhubarb cake. The tartness of the rhubarb and the sweetness of the strawberries make a great pairing, and the cake is wonderfully moist. The topping adds an extra layer of sweetness that makes it feel indulgent. It’s a great dessert for any occasion, and I’m sure I’ll be making it often.
Selena
This cake is a real winner! The strawberry and rhubarb balance each other out beautifully, and the cake is moist and delicious. I particularly loved the topping; it adds a lovely creaminess and sweetness that complements the fruit so well.
While this cake was very moist and delicious, I did not need to bake it as recommended. I baked it 30-35 minutes. It was completely done at this time. Otherwise I made as directed.