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Strawberry Rhubarb Cake

Irresistibly Moist Strawberry Rhubarb Cake for Joyful Baking

This moist Strawberry Rhubarb Cake is a delicious blend of sweet strawberries and tangy rhubarb, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup diced strawberries Fresh strawberries are best for sweetness and texture; avoid frozen to prevent sogginess.
  • 1 cup diced rhubarb stalks Use only the stalks for tartness, as the leaves are not edible.
  • 2 cups all-purpose flour Provides structure; can substitute with gluten-free flour for a different texture.
  • 4 tablespoons all-purpose flour Divided, to coat the fruit to prevent sinking in the batter.
  • 2 teaspoons baking powder Acts as a leavening agent to help the cake rise effectively.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
  • 3/4 cup granulated sugar Sweetens the cake; coconut sugar can be used for a richer taste.
  • 1/4 cup unsalted butter Softened, adds essential richness; vegan butter is a great alternative for dairy-free options.
  • 1 large egg Room temperature, helps bind ingredients and adds moisture; replace with a flax egg for a vegan version.
  • 1/2 cup milk Provides moisture to the batter; feel free to use plant-based milk if needed.
For the Crumb Topping
  • 3/4 cup brown sugar Gives the topping sweetness and depth of flavor.
  • 3 tablespoons unsalted butter Softened, creates a delightful texture; swap for non-dairy butter for a vegan option.
For the Glaze
  • 3/4 cup powdered sugar Adds sweetness and a pretty finish to your cake.
  • 1 tablespoon milk Helps achieve a nice drizzle consistency; use plant-based milk if preferred.
  • 1/2 teaspoon vanilla extract Enhances the sweetness and aroma of the glaze, making it irresistible.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • spatula
  • 8x8-inch baking pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan with butter or non-stick spray.
  2. In a mixing bowl, toss the diced strawberries and rhubarb with 1 tablespoon of flour and set aside.
  3. In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
  4. Cream together the granulated sugar, softened butter, and egg until light and creamy. Gradually mix in the milk.
  5. Slowly add the dry mixture to the wet batter, stirring gently until just combined.
  6. Fold the floured strawberries and rhubarb into the batter.
  7. Pour the cake batter into the prepared baking pan and spread evenly.
  8. In a small bowl, mix brown sugar, remaining flour, and softened butter until crumbly, then sprinkle over the batter.
  9. Bake for 35-40 minutes, checking doneness with a toothpick.
  10. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  11. Prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth.
  12. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Use fresh strawberries and rhubarb for the best flavor. Avoid over-mixing the batter for a light texture.

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