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Strawberry Rhubarb Cake

Strawberry Rhubarb Cake combines tender baked cake layers with a vibrant filling of fresh strawberries and tart rhubarb. The cooked fruit mixture has a slightly chunky, juicy texture, contrasting with the soft cake exterior, creating a colorful and inviting dessert.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 8
Calories 320 kcal

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Knife
  • Cutting Board
  • Saucepan
  • Mixing spoon
  • 9-inch cake pan or baking dish
  • Oven

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted if needed
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 pound rhubarb stalks chopped into small pieces
  • 1 pint strawberries hulled and sliced
  • 2 tablespoons cornstarch for thickening
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease your cake pan or baking dish to prevent sticking.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar to combine dry ingredients evenly.
  • Add the melted butter, vanilla extract, and stir until the mixture looks crumbly and resembles coarse sand.
  • Gently fold in the sliced strawberries and chopped rhubarb, making sure the fruit is coated with the flour mixture.
  • In a saucepan, combine the rhubarb, strawberries, cornstarch, and a splash of water. Cook over medium heat, stirring often, until the fruit releases juices and the mixture thickens to a jam-like consistency. This takes about 8-10 minutes.
  • Pour the thickened fruit filling into your prepared baking dish, spreading it out into an even layer.
  • Spoon the batter evenly over the fruit filling, smoothing the top with the back of a spoon or spatula.
  • Bake the cake in the preheated oven for about 40-45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Remove from the oven and let it cool slightly before serving. The cake should be tender with bubbling fruit edges and a lightly crisp top.
  • Serve warm or at room temperature, optionally with a dollop of whipped cream or a dusting of powdered sugar.