Summer Strawberry Rhubarb Cake

Summer Strawberry Rhubarb Cake is my go-to dessert when strawberries and rhubarb are in season. The combination of sweet berries and tangy rhubarb fills each bite with bright summer flavor while the buttery tender crumb keeps everyone reaching for a second slice. It has become a staple at our family picnics and is just as perfect when you want something special with your afternoon tea or coffee.

I first made this cake to bring to a neighbor’s potluck and left with an empty plate and five requests for the recipe. Now we make it on repeat whenever strawberries and rhubarb arrive at the market.

Ingredients

• Fresh strawberries sliced: choose bright red berries that are firm and fragrant for maximum flavor
• Fresh rhubarb chopped: look for crisp stalks with vibrant color and avoid any wilted pieces
• Granulated sugar: adjust for sweetness I like to taste the fruit and go a little lighter if my fruit is extra sweet
• All purpose flour: gives the cake structure sift for a lighter texture if desired
• Baking powder: ensures the cake rises evenly and turns out fluffy
• Unsalted butter softened: helps create a tender crumb and rich flavor room temperature is best for easy mixing
• Whole milk: adds moisture and a bit of richness choose whole for best results
• Large eggs: bind ingredients and add structure bring to room temp for easier blending
• Vanilla extract: adds warmth and aroma use pure vanilla for a deeper flavor
• Pinch of salt: brings out all the flavors skip if using salted butter

Step-by-Step Instructions

Prep the Fruit:

Let the strawberries and rhubarb soak in a sprinkle of sugar for about ten minutes so the juices mingle and the fruit softens slightly. This simple step draws out flavor and keeps the fruit tender in the baked cake.

Cream the Butter and Sugar:

In a large mixing bowl whip softened butter and the rest of the sugar until the mixture turns pale fluffy and a little lighter in volume. This creates air pockets for a lighter cake.

Add Eggs and Vanilla:

Crack in the eggs one at a time mixing well after each addition so everything is smooth and creamy. Stir in the vanilla for that classic fragrant note.

Mix Dry Ingredients:

In another bowl whisk together the flour baking powder and salt very thoroughly. This ensures an even distribution of the leavening agent for a consistent rise throughout the cake.

Combine Wet and Dry Mixtures:

Grab your wet mixture and slowly alternate adding the flour mixture and the milk a little at a time until just combined. I always stop mixing as soon as the last streak of flour disappears to keep the crumb soft.

Fold in the Fruit:

Gently fold the prepared strawberry rhubarb mixture into the batter with a spatula. Take care not to overmix you want to keep those pretty fruit streaks and bits visible in each slice.

Bake:

Pour the batter into a prepared round cake pan and smooth the top just a little if needed. Transfer to a hot oven and bake for about forty five minutes or until the cake is golden brown and a toothpick comes out clean from the center.

Cool and Serve:

Let the cake rest for about ten minutes in the pan then run a knife around the edge for easy release and transfer to a wire rack. Cool completely or serve slightly warm for the best texture.

Pin

Rhubarb is the reason this cake holds a special place for me. The first time my grandma handed me gardenpicked rhubarb I thought it was just for pies but it steals the show in this cake and reminds me of those sunsoaked afternoons in her kitchen.

Storage Tips

This cake will stay moist for about three days at room temperature if you keep it tightly wrapped or in an airtight container. For longer storage pop it in the fridge where it keeps fresh for up to a week. If you ever make two pop one in the freezer individually wrapped slices defrost overnight and are just as delicious as fresh.

Ingredient Substitutions

You can swap in frozen strawberries or rhubarb if fresh are not available just be sure to drain any excess liquid first so the cake does not become soggy. If you want a little extra texture a handful of toasted sliced almonds stirred in with the fruit is a lovely touch.

Serving Suggestions

While delicious on its own this cake really shines with a dollop of whipped cream or a scoop of vanilla ice cream. Serve slightly warm for the ultimate comfort food or bring slices to a picnic wrapped in parchment for an easy sweet treat.

Pin

Cultural and Historical Context

Strawberry and rhubarb have long been popular in summer desserts across North America and Europe as their seasons often overlap. Traditionally these two are used in pies and crumbles but baking them into a cake keeps things simple and portable and celebrates the best of both worlds.

Recipe FAQs

→ Can I use frozen strawberries or rhubarb?

Yes, you can use frozen fruit; just thaw and drain excess liquid before combining with other ingredients.

→ How do I keep the cake moist?

Do not overmix the batter, and be sure to measure wet and dry ingredients accurately. The fruit and butter help retain moisture.

→ Is it possible to reduce the sugar?

Yes, you can adjust the sugar to taste or substitute with your preferred sweetener without impacting texture significantly.

→ What size pan works best?

A standard 8- or 9-inch round cake pan is ideal. Make sure to grease it well to avoid sticking.

→ Serving suggestions for this cake?

Serve slices with whipped cream, vanilla ice cream, or a sprinkling of powdered sugar for extra indulgence.