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Fresh Strawberry Rhubarb Cake

A delightful fusion of sweet strawberries and tart rhubarb, this cake is light, fluffy, and perfect for spring and summer gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American, Spring
Servings 15 servings
Calories 250 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour A high-quality brand like King Arthur or Bob's Red Mill is recommended.
  • 1 cup granulated sugar Use pure cane sugar for the best flavor.
  • 5 teaspoons baking powder Make sure yours is fresh; it’s key to a fluffy cake!
  • 1 teaspoon kosher salt Diamond Crystal is preferred for its balanced flavor.

Wet Ingredients

  • 6 large eggs Make sure they are at room temperature.
  • 1 cup vegetable oil A neutral-flavored oil like canola is best.
  • 1 cup whole milk Full-fat milk adds richness.
  • 1/4 cup unsalted butter Should be at room temperature for easy mixing.

Fruits

  • 1 pound strawberries Fresh, ripe and diced before use.
  • 1 pound rhubarb Vibrant red stalks, sliced into thin pieces.
  • 1/4 cup granulated sugar Used for topping.
  • confectioners sugar For garnish.

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and spray a 9x13 inch baking dish with nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
  • In a separate small bowl, combine the eggs and vegetable oil, stirring until well blended.
  • Add the egg and oil mixture to the dry ingredients. Mix until everything is fully combined, without overmixing.
  • Gently fold in the diced strawberries and sliced rhubarb.

Baking

  • Pour the batter into the prepared baking dish and bake for 55-60 minutes until a toothpick inserted comes out mostly clean.
  • In a small saucepan, heat the milk, unsalted butter, and granulated sugar, stirring until the sugar dissolves completely.
  • Once the cake is out of the oven, poke 25-30 holes in the top and pour the warm milk mixture over the cake.

Finishing

  • Allow the cake to cool completely, then dust with confectioners sugar before serving.
  • Slice and serve with your favorite accompaniments.

Notes

Store in an airtight container at room temperature for 3 days, in the fridge for up to a week, or freeze individual slices for up to 2 months.
Keyword Easy Baking, Family Recipe, Homemade Cake, Spring Dessert, Strawberry Rhubarb Cake