Go Back

Fresh Strawberry Rhubarb Cake

A delightful balance of sweet strawberries and tart rhubarb, cradled in a tender, buttery cake. The perfect summer dessert for gatherings or family traditions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Tip: Use high-quality flour, like King Arthur for consistent results.
  • 1 cup granulated sugar Feel free to adjust sugar to preference.
  • 5 teaspoons baking powder Make sure it’s fresh for optimal rising.
  • 1 teaspoon kosher salt Enhances the flavor.
Wet Ingredients
  • 6 large eggs, room temperature Room temperature eggs mix better.
  • 1 cup vegetable oil You can substitute with melted coconut oil for a unique flavor.
  • 1 cup whole milk This adds moisture and richness.
  • 1/4 cup unsalted butter For the luscious topping.
  • 1/4 cup granulated sugar for topping To create a delightful crunchy layer.
  • Confectioners' sugar for garnish A delightful finishing touch!
Fruits
  • 1 pound strawberries, washed and diced Opt for ripe, sweet berries for the best flavor.
  • 1 pound rhubarb, washed and sliced Fresh is best, but frozen works in a pinch.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
  3. In a separate bowl, add the eggs and vegetable oil. Stir until completely combined.
  4. Pour the egg and oil mixture into the flour mix, using a spatula or wooden spoon to mix until just combined. Be careful not to overmix!
  5. Gently fold in the diced strawberries and sliced rhubarb until evenly distributed throughout the batter.
  6. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 55-60 minutes. Check for doneness by inserting a toothpick in the center; it should come out mostly clean with a few crumbs attached.
Topping
  1. In the last 5 minutes of baking, combine the whole milk, unsalted butter, and granulated sugar in a small saucepan. Heat over medium heat until the butter and sugar are fully dissolved.
  2. Once the cake is baked, remove it from the oven and insert a skewer into the top, creating about 25-30 spaced holes to allow the milk mixture to soak through.
  3. Pour the milk mixture gently over the cake, ensuring the liquid fills the holes and covers the top.
  4. Let the cake cool completely before dusting with confectioners' sugar. Serve with whipped cream or a scoop of vanilla ice cream.

Notes

Ingredient quality is essential for great flavor. Store in an airtight container for up to 5 days at room temperature. Can also be frozen for up to 3 months.