Go Back

Fresh Strawberry Rhubarb Cake

A delightful spring-themed dessert that combines the sweetness of strawberries with the tartness of rhubarb, resulting in a moist and flavorful cake.
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, Bakery
Calories: 360
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour King Arthur Flour is recommended for best results.
  • 1 cup granulated sugar Use C&H Pure Cane Sugar for flavor.
  • 5 teaspoons baking powder
  • 1 teaspoon kosher salt
Wet Ingredients
  • 6 large eggs, room temperature Fresh from local farms are preferred.
  • 1 cup vegetable oil Canola Oil is recommended for its mild flavor.
  • 1 cup whole milk
  • 1/4 cup unsalted butter Kerry Gold is preferred for a richer flavor.
  • 1/4 cup granulated sugar For topping.
Fruits
  • 1 pound strawberries, diced Fresh is best for taste and texture.
  • 1 pound rhubarb, sliced Look for vibrant, firm stalks.
For Garnish
  • Confectioners’ sugar For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9x13 inch baking dish with nonstick cooking spray to prevent sticking.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  4. In a small bowl, whisk together the eggs and vegetable oil until smooth and combined.
  5. Pour the egg-oil mixture into the flour mixture. Mix using a spatula or a wooden spoon until just combined. Don’t overmix!
  6. Gently fold in the diced strawberries and sliced rhubarb until evenly distributed in the batter.
Baking
  1. Pour the batter into the prepared baking dish and spread it evenly.
  2. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out mostly clean.
Milk Mixture
  1. In the last few minutes of baking, combine 1 cup of milk, 1/4 cup of butter, and 1/4 cup of sugar in a small saucepan over medium heat. Stir until the butter is melted and the sugar is dissolved.
Finishing Touch
  1. Once the cake is baked, remove it from the oven. Insert a skewer into the top and make 25-30 spaced holes.
  2. Pour the warm milk mixture over the cake, ensuring it seeps into the holes.
  3. Let the cake cool completely in the pan, then dust with confectioners’ sugar before slicing and enjoying.

Notes

Keep an eye on your cake in the last few minutes of baking—every oven is different. The cake should be golden brown and spring back when lightly pressed in the center. Avoid overmixing the batter once the flour is added; it can lead to a tough texture.