Easy Strawberry Rhubarb Cake

This melt-in-your-mouth Strawberry Rhubarb Cake is so incredibly easy to bake! It's a soft and fluffy vanilla cake base with sweet strawberries and rhubarb in every bite. A buttery sugar streusel is sprinkled on top too.

I love the pairing of strawberries and rhubarb! It is such a classic.

This cake is the perfect spring and summertime treat. It's super soft, fluffy, and out-of-this-world delicious! Enjoy with your cup of coffee in the mornings, or as an after dinner treat!

For more rhubarb recipes, try Rhubarb Muffins, Rhubarb Streusel Muffins, and Strawberry Rhubarb Tart.

Why this recipe works

• Strawberry rhubarb: Delicious pairing of sweet strawberries and tangy rhubarb!
• Light cake: The base of this cake is delicate and fluffy.
• Delicious: This cake is so dang tasty!

Ingredients Notes

Here is a list of some key ingredients we're using in this recipe. Continue scrolling for the recipe card with all the detailed measurements and steps.

• Butter: This will be softened for the streusel.
• Eggs: Use large eggs if you can. Make sure they are at room temperature before beginning.
• Flour: I used all-purpose flour. No other flour has been tested for this recipe so I recommend using this one!
• Strawberries: Use fresh strawberries and slice them into pieces!
• Rhubarb: I used red rhubarb for that pop of colour in the cake. Regardless of the colour, it will still be tangy. Slice them into pieces (see photos below for reference). Rhubarb that is older in the season will be tougher and more stringy, so you may peel it if you want.
• Vanilla: Using a high quality vanilla matters!
• White sugar: Make sure you are using granulated white sugar, and not powdered sugar.

Step by step instructions

Here is how to make and bake this easy strawberry rhubarb cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.

Step 2 - Make streusel. In a medium-sized bowl, add flour, softened butter, and white sugar. Mix together until a streusel forms. Set in the fridge to chill while you make the cake batter.

Step 3 – Mix dry ingredients. In a medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.

Step 4 - Whisk eggs and sugar. In a large bowl, add white sugar and eggs. Whisk together until well combined.

Step 5 - Add oil. Add in the oil and continue whisking.

Step 6 - Add in yogurt and vanilla. Whisk in the yogurt and vanilla until smooth.

Step 7 - Add strawberries and rhubarb. Into the bowl with strawberries and rhubarb, add 1 tbsp of flour and mix around to evenly coat the fruit and soak up any extra juices.

Step 8 - Transfer into pan. Spread evenly into the prepared pan. Evenly distribute the rhubarb and strawberries, and then sprinkle streusel on top.

Step 9 - Bake. Bake the cake for 45-60 minutes or until a toothpick inserted comes out clean. Mine took 50 minutes exactly.

Allow to cool, slice, and enjoy! This rhubarb strawberry cake is really tasty! It stays good on the counter for two days, and in the refrigerator in an airtight container for 5 days!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once there are no visible flour streaks, stop mixing.
• Toss the fruit in flour. This is important as rhubarb and strawberries carry a lot of juices that come out during baking. The extra flour will help absorb it!
• To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.

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Easy Strawberry Rhubarb Cake

Ania

This Strawberry Rhubarb Cake is really easy to bake. It's a soft and fluffy vanilla cake base with sweet strawberries and rhubarb in every bite. A buttery sugar streusel is sprinkled on top too.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 9 slices

Calories 347 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cake

• 1/2 cup oil
• 2/3 cups plain yogurt* room temperature
• 2 large eggs room temperature
• 1 tbsp vanilla
• 1 3/4 cups all-purpose flour + 1 tbsp for dusting
• 2/3 cups white sugar
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 cup strawberries chopped
• 1 cup rhubarb sliced

For the streusel

• 3/4 cups all-purpose flour
• 5 tbsp butter softened
• 1/3 cup white sugar

Equipment

9x9 Baking Pan

Parchment Paper

Gram Scale

Whisk

Spatula

Instructions

 

For the streusel

• In a medium-sized bowl, add flour, softened butter, and white sugar. Mix together until a streusel forms. Set in the fridge to chill while you make the cake batter.
  3/4 cups all-purpose flour, 5 tbsp butter, 1/3 cup white sugar

For the cake

• Preheat the oven to 350℉/176℃ and prepare the pan by lining it with parchment paper and gently greasing the other 2 sides. Then chop the strawberries and rhubarb into small pieces and set aside.
  1 cup strawberries, 1 cup rhubarb
• In a medium sized bowl, add in flour, cinnamon, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.
  1 3/4 cups all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp cinnamon, 1/4 tsp salt
• In a large bowl, add white sugar and eggs. Whisk together until well combined.
  2/3 cups white sugar, 2 large eggs
• Add in the oil and continue whisking.
  1/2 cup oil
• Whisk in the yogurt and vanilla until smooth.
  2/3 cups plain yogurt*, 1 tbsp vanilla
• Add the dry into the wet ingredients and using a spatula, gently fold until almost no dry streaks appear.
• Into the bowl with strawberries and rhubarb, add 1 tbsp of flour and mix around to evenly coat the fruit and soak up any extra juices.
• Spread the batter evenly into the prepared pan and then evenly sprinkle the strawberries and rhubarb on top. Then sprinkle the streusel on top.
  1 cup strawberries, 1 cup rhubarb
• Bake the cake for 45-60 minutes or until a toothpick inserted comes out clean. Mine took 50 minutes exactly.
• Allow to cool, slice, and enjoy! This rhubarb strawberry cake is really tasty! It stays good on the counter for two days, and in the refrigerator in an airtight container for 5 days!

Notes

Plain yogurt - You can also substitute for sour cream or kefir.

Nutrition

Serving: 1sliceCalories: 347kcalCarbohydrates: 53gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 1mgSodium: 120mgPotassium: 115mgFiber: 2gSugar: 24gVitamin A: 30IUVitamin C: 10mgCalcium: 56mgIron: 2mg

Keyword easy strawberry rhubarb cake, rhubarb strawberry cake

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