Strawberry Rhubarb Cake Recipe

Course: Breakfast, Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: slices

Calories: 314kcal

Author: Becky Hardin

I can't think of a better warm-weather cake than this strawberry rhubarb pound cake made with fresh rhubarb and strawberries!

Preheat the oven to 350°F and lightly grease a standard 9x5 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.

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.

Storage: Store strawberry rhubarb cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.