If you are looking for a delightful dessert that perfectly balances tart and sweet flavors, you have to try this Simple Strawberry Rhubarb Cake. Bursting with juicy strawberries and tangy rhubarb, this cake offers a moist crumb that’s both comforting and refreshing. The cake’s light texture, punctuated with zesty lemon notes, makes it the ideal treat for any occasion, whether it’s a casual afternoon tea or a festive gathering with friends. Let me take you on a joyful journey to bake this charming and utterly crave-worthy Simple Strawberry Rhubarb Cake—you’ll wonder how you ever lived without it!

Simple Strawberry Rhubarb Cake Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this recipe has been chosen to create the perfect harmony of flavors and textures. These simple staples work together to bring out the freshness of the fruit and the tenderness of the cake.

2 cups all-purpose flour: The foundation of your cake, it gives structure without weighing down the crumb.
2 tsp baking powder: Helps the cake rise beautifully for a light texture.
¼ tsp baking soda: Balances acidity and contributes to a tender crumb.
¼ tsp sea salt: Enhances the overall flavor without overpowering the fruit.
1 cup granulated sugar: Sweetens the cake just enough while aiding in natural caramelization.
½ cup unsalted butter, room temperature: Provides richness and moisture to keep every bite soft.
2 large eggs: Bind the ingredients and add a touch of richness.
1 tsp vanilla extract: Adds warmth and depth to round out the flavors.
1 cup nonfat Greek yogurt: Brings tanginess and moisture, creating a tender crumb.
½ cup skim milk: Keeps the batter smooth and ensures even mixing.
1 ripe lemon (zest and juice): Adds a zingy brightness that lifts the entire cake.
½ lb strawberries, sliced thinly: Sweet and juicy, these add bursts of flavor and lovely speckles of color.
½ lb rhubarb, sliced thinly: Tart and refreshing, balancing the sweetness perfectly.
Powdered sugar, sifted, for garnish: A delicate finishing touch that adds visual appeal.

How to Make Simple Strawberry Rhubarb Cake

Step 1: Prepping Your Oven and Pan

Start by preheating your oven to 350°F to ensure it’s at the perfect temperature once your batter is ready. Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper. This step is crucial for easy removal later, especially since the fruity topping can stick to surfaces.

Step 2: Mixing the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This simple step evenly distributes the leavening agents and salt, setting the stage for a tender yet airy cake.

Step 3: Creaming Butter and Sugar

Using a stand mixer or hand mixer, beat the unsalted butter and granulated sugar together until the mixture turns light and fluffy—about 2 to 3 minutes. This process incorporates air, which helps give the cake a lovely lift and soft crumb.

Step 4: Adding Eggs and Flavors

Next, add the eggs one at a time, blending well after each addition to maintain smoothness. Then stir in the vanilla extract, lemon zest, and fresh lemon juice. Together, these add warmth and a refreshing citrus lift that complements the berries beautifully.

Step 5: Incorporating Yogurt and Milk

Mix in the Greek yogurt and skim milk until the batter becomes smooth and creamy. These ingredients add moisture and a subtle tang, helping to balance the sweetness of the cake and the tartness of the rhubarb.

Step 6: Combining Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture and stir gently just until everything is combined. Be careful not to overmix; this preserves the lightness of the cake and prevents it from becoming dense.

Step 7: Folding in the Strawberries and Rhubarb

Now for the star ingredients: gently fold in the thinly sliced strawberries and rhubarb. This delicate step ensures the fruit is evenly distributed without crushing their shape, so you get pretty pockets of flavor throughout the cake.

Step 8: Baking Your Cake

Pour the batter into the prepared springform pan and smooth the top with a spatula. If you like, sprinkle a little sugar on top for a subtle golden crust once baked. Place it in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cooling the Cake

When the baking time is up, remove the cake from the oven and place it on a wire rack. Let it cool in the pan for about 10 to 15 minutes to settle before carefully removing the sides. Then allow the cake to cool completely before moving on to the fun part—serving!

How to Serve Simple Strawberry Rhubarb Cake

Garnishes

A dusting of sifted powdered sugar is all this Simple Strawberry Rhubarb Cake needs to look stunning. For an extra touch, fresh strawberry slices or a few rhubarb ribbons on top can add an inviting pop of color and texture that beckons everyone to the table.

Side Dishes

This cake pairs beautifully with a dollop of freshly whipped cream or a spoonful of vanilla ice cream for those who want an indulgent addition. A light cup of green or chamomile tea can also complement the fruity zing without overpowering the flavors.

Creative Ways to Present

For a casual gathering, slice the cake into rustic wedges and serve on wooden boards with fresh berries scattered around. If you’re aiming for something elegant, plate individual portions with a drizzle of berry coulis or a sprinkle of finely chopped toasted almonds to add a delightful crunch.

Make Ahead and Storage

Storing Leftovers

Leftover Simple Strawberry Rhubarb Cake can be stored at room temperature in an airtight container for up to two days. After that, keep it covered in the refrigerator to maintain freshness—a good way to savor it over several days.

Freezing

If you want to enjoy this cake later, freezing is a fantastic option. Wrap slices tightly in plastic wrap and place them in a freezer-safe container. They will keep well for up to one month. When ready, thaw overnight in the fridge for the best texture.

Reheating

To bring back the cake’s freshly baked charm, warm slices gently in a microwave for 15 to 20 seconds or briefly in a low oven. This revives the softness and makes it taste as if it just came out of the oven.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, frozen berries and rhubarb work in a pinch but be sure to thaw and drain any excess liquid to avoid adding too much moisture to the batter, which can affect the texture.

Is it possible to make this cake gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it includes xanthan gum or another binder to keep the structure intact.

Can I replace Greek yogurt with sour cream?

Yes, sour cream is a fine substitute that will maintain the moisture and slight tang in the cake. It might make the texture a bit denser but still delicious.

What’s the best way to slice this cake without it crumbling?

Use a sharp serrated knife and wipe the blade clean between cuts to ensure neat slices, especially with the juicy fruit inside.

How long does the cake stay fresh?

This cake is best enjoyed within 3 to 4 days when stored properly in the refrigerator. Beyond that, flavors and texture may start to decline.

Final Thoughts

There’s something truly special about this Simple Strawberry Rhubarb Cake that makes it feel like a warm hug on a plate. Its perfect balance of tangy and sweet, combined with a tender crumb that practically melts in your mouth, guarantees it will become a beloved recipe in your collection. I encourage you to try baking this cake soon and watch how it lights up any table and brings smiles all around. Happy baking!

Simple Strawberry Rhubarb Cake Recipe

★★★★★

5.1 from 19 reviews

Author: Noah
Total Time: 1 hour 15 minutes
Yield: 8 to 10 servings 1x
Diet: Vegetarian

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Description

This Simple Strawberry Rhubarb Cake is a delightful combination of tart rhubarb and sweet strawberries baked into a moist, tender cake. Enhanced with lemon zest and Greek yogurt, it offers a balanced flavor that’s perfect for spring and summer gatherings. The cake is easy to prepare with common pantry ingredients and makes a beautiful dessert topped with a light dusting of powdered sugar.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy release.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set this mixture aside for later use.
Cream Butter and Sugar: Using a stand or hand mixer, cream the room temperature unsalted butter with granulated sugar until the mixture becomes light and fluffy, which usually takes about 2–3 minutes. This step is essential for a soft texture.
Add Eggs and Flavorings: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and freshly squeezed lemon juice to brighten the cake’s flavor.
Incorporate Yogurt and Milk: Mix in the nonfat Greek yogurt and skim milk until the batter is smooth, adding moisture and a slight tanginess to the cake.
Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the cake tender.
Fold in Fruits: Gently fold in the sliced strawberries and rhubarb pieces. This step distributes the fruit evenly through the batter without breaking it down.
Transfer Batter to Pan: Pour the batter into the prepared springform pan and smooth the top with a spatula. Optionally, sprinkle a small amount of granulated sugar over the surface for a subtle golden crust.
Bake the Cake: Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
Cool in Pan: Remove the cake from the oven and place it on a wire rack. Let it cool in the pan for 10 to 15 minutes to set before removing the springform ring to cool completely.
Final Cooling and Serve: Allow the cake to cool completely on the wire rack to ensure it holds its shape when sliced. Dust the top with sifted powdered sugar before serving for a pretty finish.

Notes

You can substitute full-fat yogurt for a richer flavor and moister texture.
Ensure the butter is at room temperature to achieve the best creaming results.
Do not overmix the batter once flour is added to avoid a dense cake.
If fresh rhubarb is not available, frozen can be used but make sure to thaw and drain excess moisture.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
The cake is best enjoyed within 2 days, but can be refrigerated for up to 4 days in an airtight container.
To freeze, wrap tightly in plastic wrap and foil; thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/10 of cake)
Calories: 280 kcal
Sugar: 22 g
Sodium: 180 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0.1 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 70 mg

Keywords: strawberry rhubarb cake, rhubarb dessert, spring cake, fruit cake, easy strawberry cake, yogurt cake, lemon cake