Strawberry Rhubarb Cake

There is a specific kind of joy that comes with the first sight of rhubarb pushing through the garden soil. It signals the end of a long winter and the promise of brighter days in the kitchen. This recipe reminds me of the cakes my grandmother would bake on Sunday afternoons—simple, honest, and relying entirely on the freshness of the season’s first fruit.

this Recipe

This is not a light, airy sponge; it is a rich, custard-like cake that owes its incredible texture to six eggs and a generous milk soak poured over it while warm. The tart snap of rhubarb perfectly balances the sweet strawberries, creating a dessert that feels like a warm hug. It keeps beautifully on the counter, calling to you every time you pass by with a cup of coffee in hand.

A Timeless Spring Treasure

What makes this cake truly special is the old-fashioned technique of soaking it after baking. Just like a classic poke cake, we pour a warm mixture of milk, butter, and sugar over the finished cake, ensuring every crumb is moist and flavorful.

It is also wonderfully forgiving. You don’t need fancy equipment, just a few bowls and a whisk. The density of the cake means it holds up well to being transported to potlucks or wrapped up for a neighbor. It captures the essence of heritage baking: using simple ingredients to create something that tastes like home.

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Pantry Staples and Fresh Fruit

To make this recipe, we rely on standard pantry ingredients elevated by fresh produce. Here is what you will need to gather from your cupboards and garden:

• Fresh Rhubarb & Strawberries: You will need about a pound of each. Look for firm, bright red rhubarb stalks and sweet berries. This combination provides that classic tart-sweet profile we love.
• Eggs: This recipe calls for six large eggs. It might seem like a lot, but this is what gives the cake its unique, almost custard-like richness.
• Vegetable Oil: Using oil instead of butter in the batter ensures the cake stays tender for days.
• The Soaking Liquid: A simple blend of whole milk, butter, and sugar creates the magic liquid that seeps into the cake after baking.
• Dry Ingredients: Standard all-purpose flour, sugar, baking powder, and a pinch of salt form the structure.

How to Bake This Classic

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or a little butter. Baking in a rectangular dish makes this perfect for slicing into generous squares.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Whisking helps aerate the flour and ensures the baking powder is evenly distributed, so you don’t end up with any bitter pockets.

Step 3: Combine Wet Ingredients

In a separate smaller bowl, whisk the eggs and vegetable oil together until they are fully combined and look smooth. Pour this mixture into your dry ingredients and stir until just combined. The batter will be thick, which is exactly what we want to support the fruit.

Step 4: Fold in the Fruit

Gently fold in the diced strawberries and sliced rhubarb. Take your time here so you don’t crush the berries. You want those beautiful chunks of fruit to be visible in every slice. Spread the batter evenly into your prepared pan.

Step 5: Bake

Bake for 55 to 60 minutes. Because of the heavy fruit and egg content, it needs a good hour. Test it with a toothpick inserted in the center; it should come out mostly clean with just a few moist crumbs.

Step 6: The Milk Soak

During the last few minutes of baking, combine the milk, butter, and sugar for the topping in a small saucepan. Heat over medium until the butter melts and sugar dissolves. When the cake comes out of the oven, use a skewer to poke 25-30 holes all over the surface. Pour the warm milk mixture over the hot cake, letting it soak into those holes. Allow it to cool completely before dusting with confectioners’ sugar.

Secrets from the Recipe Box

• Uniform Chopping: Try to cut your rhubarb and strawberries into pieces of similar size. This ensures they cook at the same rate and you get a perfect distribution of fruit in every bite, much like we aim for in our blueberry coffee cake.
• Don’t Rush the Cooling: It is tempting to slice into the cake while it is warm, but this cake needs to cool completely to set. The texture improves significantly as it sits and absorbs the milk soak.
• Rhubarb Selection: If your rhubarb is very thick, slice the stalks down the middle lengthwise before chopping to keep the pieces bite-sized. Redder stalks make for a prettier cake, but the green ones taste just as delicious.
• Room Temperature Ingredients: Ensure your eggs are at room temperature before mixing. This helps the batter emulsify properly, creating a smoother crumb.

Make It Your Own

While the classic recipe is a favorite, there are small ways to tweak it to your taste:

• Add Spice: A half-teaspoon of cinnamon or cardamom whisked into the flour adds a lovely warmth that pairs well with rhubarb.
• Citrus Zest: Rub a little lemon or orange zest into the sugar before mixing. This brightens the flavor profile, similar to the citrus notes in our raspberry white chocolate cake.
• Nutty Crunch: A handful of sliced almonds sprinkled on top before baking adds a delightful texture contrast to the soft cake.
• Other Inspirations: There are many ways to enjoy this classic pairing; for example, I have seen beautiful versions like the strawberry rhubarb cake from other bakers that use a crumb topping instead of a soak.

Enjoying a Slice

This cake is rustic and casual, meant to be served right from the baking dish. It is wonderful on its own, but a dollop of softly whipped cream or a scoop of vanilla bean ice cream makes it dessert-ready.

I love serving this with a hot cup of coffee in the morning or a pot of tea in the afternoon. Because of the milk soak, the texture is incredibly moist, reminiscent of a strawberry tres leches cake, making it a delightful treat that doesn’t feel too dry even a day later.

Baking Memories

I hope this strawberry rhubarb cake finds a place in your recipe box. It is the kind of dessert that bridges the gap between seasons, bringing a bit of sunshine into your kitchen. Whether you are baking for a family gathering or just to have something sweet on the counter, this recipe delivers comfort in every bite.

If you enjoy fruit-forward desserts that celebrate the harvest, you might also love our Irish apple cake. Happy baking, my friends.

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