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.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt

Wet Ingredients

1 cup granulated sugar
½ cup unsalted butter, room temperature
2 large eggs
1 tsp vanilla extract
1 cup nonfat Greek yogurt
½ cup skim milk
1 ripe lemon (zest and juice)

Fruits

½ lb strawberries (destemmed), sliced thinly into bite sized pieces
½ lb rhubarb (ends trimmed and halved lengthwise), sliced thinly into bite sized pieces

For Garnish

Powdered sugar, sifted

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