This strawberry rhubarb cake brings together two classic flavors—sweet strawberries and tangy rhubarb—for a moist, fruity pound cake that’s perfect for spring and summer. It makes a lovely choice for breakfast, brunch, afternoon tea, or a simple dessert.
Rhubarb Pound Cake Recipe
Inspired by a classic lemon-blueberry pound cake, this recipe uses fresh strawberries and rhubarb folded into a simple pound cake batter. The base follows the traditional 1:1:1:1 ratio of butter, sugar, eggs, and flour, resulting in a rich, buttery cake that complements the bright, tart fruit.
Using Frozen Fruit
Fresh berries and rhubarb give the best texture and flavor, but frozen fruit works well too. Do not thaw the fruit before adding it to the batter; instead, toss the frozen pieces lightly in flour to help prevent them from sinking while the cake bakes.
Strawberry Rhubarb Cake Recipe
20 mins
1 hr
1 hr 20 mins
Equipment
- Kitchen scale (optional)
- 9×5-inch loaf pan
- Hand mixer or stand mixer
Ingredients
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup diced fresh rhubarb
- 1 cup diced fresh strawberries
For Topping
- 2 tablespoons granulated sugar (or coarse sugar like demerara)
Instructions
- Preheat: Preheat the oven to 350°F and lightly grease a 9×5-inch loaf pan.
- Cream the butter and sugar: Beat the butter and sugar on medium speed until smooth and fluffy, about 3 minutes.
- Add the eggs: Add the eggs one at a time, mixing until each is fully incorporated.
- Stir in vanilla: Add the vanilla extract and mix to combine.
- Add flour: With the mixer on low, gradually add the flour. Stop mixing when most of the flour is incorporated—do not overmix.
- Fold in fruit: Gently fold in the diced strawberries and rhubarb until no large lumps of flour remain. If using frozen fruit, toss it with a little flour first.
- Transfer and top: Pour the batter into the prepared loaf pan and sprinkle the top evenly with 2 tablespoons of granulated or coarse sugar.
- Bake: Bake on the middle rack for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely.
Notes
- No need to pre-cook the rhubarb; it softens during baking.
- To help the fruit stay suspended in the batter, toss berries and rhubarb with a little flour before folding them in.
- Coarse sugar (demerara or turbinado) adds a pleasant crunch on top.
Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. For longer storage, slice, wrap individual pieces in plastic, and freeze for up to 3 months; thaw overnight in the refrigerator before serving.
How to Make Strawberry Rhubarb Cake Step-by-Step
Prep: Gather ingredients, preheat the oven to 350°F, and grease a 9×5-inch loaf pan. Bring butter and eggs to room temperature and dice the fruit.
Cream the Butter: Beat 1 cup room-temperature unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes.
Mix the Batter: Add 4 large eggs one at a time, then 1 teaspoon vanilla. With the mixer on low, gradually add 2 cups all-purpose flour and stop mixing once mostly combined to avoid overworking the batter.
Add the Fruit: Fold in 1 cup diced strawberries and 1 cup diced rhubarb until evenly distributed.
Top with Sugar: Transfer batter to the prepared pan and sprinkle 2 tablespoons granulated or coarse sugar over the top.
Bake and Cool: Bake for 55–60 minutes, then cool in the pan 5 minutes before turning out onto a wire rack to cool completely.
How to Store
Keep leftover cake in an airtight container in the refrigerator for up to 3 days. For longer storage, slice the cake, wrap slices individually, and freeze up to 3 months. Thaw overnight in the refrigerator before serving.
More Pound Cake Recipes to Try!
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Chocolate Sour Cream Pound Cake
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Lemon Blueberry Pound Cake
