Description
Strawberry Rhubarb Cake is a moist fruit cake with sweet strawberries, tart rhubarb, a buttery crumb topping, and a simple vanilla glaze. It works well for brunch or dessert and stores beautifully for a few days.
Ingredients
1 cup diced strawberries
1 cup diced rhubarb stalks
2 cups all-purpose flour
4 tablespoons all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 egg, room temperature
1/2 cup milk
3/4 cup brown sugar
3 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F and grease an 8×8-inch baking pan.
2. Toss the diced strawberries and rhubarb with 1 tablespoon flour to help keep the fruit from sinking.
3. Whisk together 2 cups flour, baking powder, and salt in a separate bowl.
4. Beat the granulated sugar, 1/4 cup butter, and egg until creamy, then mix in 1/2 cup milk until smooth.
5. Add the dry ingredients and stir only until combined.
6. Fold in the flour-coated fruit gently so it stays intact.
7. Spread the batter evenly in the prepared pan.
8. Mix the brown sugar, remaining 3 tablespoons flour, and remaining 3 tablespoons butter with a fork until crumbly, then scatter over the batter.
9. Bake for 35 to 40 minutes, until a tester comes out with a few crumbs.
10. Let the cake rest in the pan for 10 minutes.
11. Whisk powdered sugar, 1 tablespoon milk, and vanilla into a glaze and drizzle over the cooled cake.
Notes
Use only the stalks of rhubarb. Do not use the leaves or root end because they are unsafe to eat.
Fresh strawberries are recommended because frozen berries can add too much moisture and change the cake texture.
Whisking the dry ingredients helps remove lumps.
Fold the fruit in carefully to avoid crushing it.
The cake should be cooled before glazing.
Store in an airtight container at room temperature for up to 3 days.
Freeze wrapped well in plastic wrap and foil for up to 2 months.
Serve for brunch or dessert, optionally with whipped cream or vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Rhubarb Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square