This strawberry rhubarb cake recipe combines two flavors that just belong together! The sweetness of fresh strawberries plus the tang of rhubarb is perfectly balanced and fresh. Plus these two create a wonderfully moist and fruity cake. I can’t think of a better spring and summertime cake idea than this strawberry rhubarb pound cake! This is a great cake for breakfast, brunch, afternoon tea, or a late-night sweet treat.
Rhubarb Pound Cake Recipe
Inspired by the success of my lemon blueberry pound cake, I decided to try a new fruity combination this year. So I made my strawberry rhubarb cake with fresh strawberries and rhubarb for a punchy and fresh flavor. Mixed into my simple 5-ingredient pound cake batter, they taste positively delightful. I’ve stayed pretty true to a traditional pound cake with this recipe. Everything is balanced in a 1:1:1:1 ratio of butter, sugar, eggs, and flour. It’s buttery and indulgent, which perfectly complements the tangy and juicy fruit inside.
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Using Frozen Fruit
While I highly recommend using fresh strawberries and rhubarb for this cake, I know that doesn’t always work out. Fortunately, I have tested this rhubarb pound cake with both frozen strawberries and frozen rhubarb, and it works just fine. I do not recommend thawing the fruit before using it, but you can toss it in a bit of flour to help prevent it from sinking as the cake bakes.
Strawberry Rhubarb Cake Recipe
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
Instructions
- Preheat the oven to 350°F and lightly grease a standard 9×5 loaf pan.
- Using a hand or stand mixer, beat the butter and sugar together on medium speed until they are smooth and fluffy– about 3 minutes.1 cup unsalted butter, 1 cup granulated sugar
- Add the eggs one at a time, allowing them to fully incorporate before adding the next one.4 large eggs
- Next, add the vanilla extract and mix to combine.1 teaspoon pure vanilla extract
- With the mixer on low, gradually add in the flour. Once you’ve added all the flour, stop mixing– you don’t want to overmix! It won’t all be incorporated, that’s okay.2 cups all-purpose flour
- Add the strawberries and rhubarb and gently fold them into the batter. Continue folding until no large lumps of flour remain.1 cup diced fresh rhubarb, 1 cup diced fresh strawberries
- Transfer the batter to the greased loaf pan and top it with 2 tablespoons of sugar.2 tablespoons granulated sugar
- Bake the pound cake on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to 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
- There’s no need to cook the rhubarb before adding it to the cake; it cooks through just fine during baking.
- To prevent the strawberries and rhubarb from sinking to the bottom of the cake, toss them in a little flour before adding them to the batter.
- This cake is great topped with coarse sugar, like demerara or turbinado.
How to Make Strawberry Rhubarb Cake Step-by-Step
Prep: Gather the list of ingredients. Preheat your oven to 350°F, lightly grease a standard 9×5-inch loaf pan, and set aside. Bring the butter and eggs to room temperature while you dice the rhubarb and strawberries.
Cream the Butter: Using a hand or stand mixer, beat 1 cup of room-temperature unsalted butter and 1 cup of granulated sugar together on medium speed until they are smooth and fluffy–about 3 minutes.
Mix the Batter: Add 4 large, room-temperature eggs, one at a time, allowing them to fully incorporate before adding the next one. Add 1 teaspoon of vanilla extract and mix to combine. With the mixer on low, gradually add in 2 cups of all-purpose flour. Once you’ve added all the flour, stop mixing–-you don’t want to overmix! It won’t all be incorporated, and that’s okay.
Add the Fruit: Add 1 cup each of diced fresh strawberries and rhubarb and gently fold them into the batter. Continue folding until no large lumps of flour remain.
Top with Sugar: Transfer the batter to the greased loaf pan and sprinkle it evenly with 2 tablespoons of granulated sugar. If you have a chunkier sugar, like demerara or turbinado, those are great for topping!
Bake and Cool: Bake strawberry rhubarb cake in the preheated oven on the middle rack for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to 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.
How to Store
Store leftover strawberry rhubarb pound cake in an airtight container in the refrigerator for up to 3 days. For longer storage, I recommend cutting the cake into individual slices, wrapping them in plastic wrap, and storing them in a Ziplock bag in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
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