How to Make Strawberry Rhubarb Cake from Scratch Like a Pro

There’s something magical about strawberry rhubarb cake. The sweet berries, the tart rhubarb, the golden crumb, it’s like summer baked into every bite. I remember the first time I tried this cake at a tiny countryside café, where the owner served it still warm from the oven, with a dollop of whipped cream on top. Since then, I’ve recreated it countless times in my own kitchen, tweaking it until it hit that perfect balance of juicy fruit and soft, buttery cake.

This strawberry rhubarb cake is a dream for casual bakers and serious dessert lovers alike. Whether you’re planning a weekend brunch, packing a picnic basket, or just craving something comforting, this cake fits the occasion beautifully. It’s rustic yet elegant, indulgent yet surprisingly light. Trust me, once you bake it, it’s going to be on repeat.

Why This Strawberry Rhubarb Cake Works So Well

This cake isn’t just pretty to look at, it delivers big on texture, flavor, and ease. The combination of strawberries and rhubarb creates a contrast that keeps each bite interesting. While strawberries add sweetness and softness, rhubarb brings a pop of tartness and a lovely structure that holds up during baking. This duet makes the strawberry rhubarb cake both vibrant and balanced.

The batter itself is foolproof, made with pantry staples like flour, sugar, butter, and eggs. I add a touch of vanilla and lemon zest to brighten the flavor. Some recipes use buttermilk or sour cream, but I prefer plain Greek yogurt for its creamy consistency and subtle tang. It keeps the crumb super moist without being dense.

Another reason this recipe shines is its flexibility. Want to make it gluten-free? Swap in your favorite GF blend. Watching your sugar intake? Coconut sugar or maple syrup work beautifully here. You can bake it in a classic round cake pan, a loaf tin, or even as muffins for grab-and-go treats. It’s a recipe that adapts to you.

And let’s not forget presentation. Once the cake is done, the fruit peeks through the golden top like a watercolor painting. It’s the kind of dessert you’ll want to bring to the table whole, letting everyone admire it before slicing in.

Recipe Card

Strawberry Rhubarb Cake Recipe

Recipe by soukayna

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

280

kcal

A light, buttery cake bursting with fresh strawberries and rhubarb. Tangy, sweet, and irresistibly moist.

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Ingredients

• 1 cup 1 chopped rhubarb (fresh or frozen, see notes)

• 1 cup 1 chopped strawberries

• 1 tablespoon 1 lemon juice

• 1 cup 1 granulated sugar

• 1/2 cup 1/2 unsalted butter, softened

• 2 large 2 eggs

• 1 teaspoon 1 vanilla extract

• Zest of 1 lemon

• 1/2 cup 1/2 plain Greek yogurt

• 1 1/2 cups 1 1/2 all-purpose flour

• 1 1/2 teaspoons 1 1/2 baking powder

• 1/4 teaspoon 1/4 salt

• 1 tablespoon 1 turbinado sugar (for topping, optional)

Directions

• Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment.
• In a small bowl, toss rhubarb and strawberries with lemon juice and 2 tablespoons of the sugar. Let sit while you prepare the batter.
• In a mixing bowl, cream butter and remaining sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and lemon zest.
• Stir in Greek yogurt.
• In another bowl, whisk flour, baking powder, and salt. Gently fold into wet ingredients.
• Fold in half of the fruit mixture. Pour batter into the pan and scatter the rest of the fruit over the top. Sprinkle with turbinado sugar.
• Bake for 40 to 45 minutes, or until a toothpick comes out clean and the top is golden.
• Let cool in the pan for 10 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

• Frozen rhubarb works well, but use it straight from the freezer to avoid excess moisture.
• This cake stores well in the fridge for up to 4 days, and can be frozen for longer.
• For an extra flavor twist, sprinkle some chopped fresh basil or mint over the batter before baking.

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Pro Tips for Strawberry Rhubarb Cake Success

• Use fresh or frozen rhubarb: If rhubarb is out of season, frozen works just fine. Just don’t thaw it before adding to the batter — it can get too soggy.
• Balance the sugar: Rhubarb can be quite tart, so adjust the sugar to your liking. If your strawberries are super ripe and sweet, you may want to dial it down slightly.
• Don’t overmix: Once you add the flour, mix until just combined. This keeps your cake tender and avoids that dreaded rubbery texture.
• Let it cool: As tempting as it is to dive in right away, letting the cake rest allows the flavors to deepen and the crumb to set.
• Dust with sugar pre-bake: Sprinkling a little raw or turbinado sugar over the batter before baking gives a beautiful golden crust.
• Line your pan: Use parchment paper for easy removal and clean edges, especially if you plan to lift the cake out for serving.

Delicious Twists on the Classic Strawberry Rhubarb Cake

1. Strawberry Rhubarb Upside-Down Cake

Flip the script, literally. Caramelize sliced rhubarb and strawberries in butter and sugar at the bottom of your cake pan, pour the batter on top, and bake. Once cooled slightly, invert the cake for a dramatic presentation with glistening fruit on top. The tangy fruit juices soak into the sponge, making every bite extra moist.

2. Gluten-Free Strawberry Rhubarb Cake

Just swap the all-purpose flour with a 1-to-1 gluten-free flour blend. Almond flour can also be used in part for a nutty flavor and added moisture. Make sure to check that your baking powder is gluten-free too. The result? A perfectly tender, gluten-free dessert no one will suspect is missing wheat.

3. Vegan Strawberry Rhubarb Cake

Replace the eggs with flaxseed eggs (1 tbsp ground flax + 2.5 tbsp water per egg), use coconut yogurt instead of Greek, and swap butter with a vegan alternative. This version turns out wonderfully soft and fluffy, and is ideal for plant-based eaters.

4. Strawberry Rhubarb Crumble Cake

Add a buttery oat crumble topping before baking. Mix oats, brown sugar, flour, and chilled butter to create a crunchy crown that pairs beautifully with the soft fruit and cake base. This is great for brunch or as a rustic dessert served warm with vanilla ice cream.

FAQs

Wrapping Up

If you’re anything like me, you’ll find yourself coming back to this strawberry rhubarb cake every spring and summer, maybe even beyond. There’s something magical about the balance of flavors in this dessert. It’s the kind of recipe that feels special enough for guests but easy enough to bake on a whim when you spot rhubarb at the market.

Whether you stick with the classic or experiment with a vegan version, an upside-down twist, or even mini cakes for picnics, there’s always room to make it your own. And that’s part of what makes this cake so lovable, it welcomes creativity while remaining grounded in a timeless flavor combo.

If you enjoyed this cake, you might also love my Rhubarb Dump Cake or this Rhubarb Custard Pie, both bright, fruity, and equally delightful. For more rhubarb inspiration, try pairing it with savory dishes too. You’d be surprised how well it complements chicken or goat cheese.