Strawberry Rhubarb Cake

There is a specific moment in late spring when the market overfloweth with bright red stalks of rhubarb, and I simply cannot resist buying a bundle. This cake is my favorite way to use that bounty without turning my kitchen into a disaster zone. It’s a simple, rustic bake that celebrates the sweet-tart magic of the season, requiring just a bowl, a whisk, and a few minutes of active time.

this Recipe

What sets this recipe apart is the unique soak technique. Just when you think the cake is done, you poke holes in the warm sponge and pour over a rich milk and butter glaze. This creates an unbelievably moist, almost custard-like texture that balances the acidity of the fruit perfectly. It is humble, honest baking at its absolute best.

The Sweet Spot of Summer Baking

There is so much to love about this recipe, especially if you are looking for maximum flavor with minimal effort. It captures that nostalgic, homemade feeling without any fuss.

• One-Bowl Wonder: You do not need a stand mixer or even a hand mixer for this. Just a whisk and a spatula will do the trick, making cleanup a breeze.
• Texture Magic: Thanks to the “poke cake” method with the milk glaze, every bite is incredibly tender and moist.
• Perfect Balance: The tartness of the rhubarb and the sweetness of the strawberries create a flavor profile that isn’t too sugary, making it great for breakfast or dessert.
• Crowd Pleaser: This is a sturdy 9×13 cake that feeds a crowd easily, perfect for potlucks or weekend family gatherings.

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Simple Ingredients, Big Flavor

We are keeping things very pantry-friendly here. Aside from the fresh fruit, you likely have everything else in your kitchen right now.

• Fresh Fruit: You will need a pound each of strawberries and rhubarb. This high fruit-to-batter ratio ensures every slice is packed with jammy pockets of flavor.
• All-Purpose Flour: The sturdy base for our batter.
• Vegetable Oil: Using oil instead of butter in the batter ensures the cake stays soft and moist for days, even after refrigeration.
• Baking Powder: We use 5 teaspoons here—it sounds like a lot, but it provides the necessary lift to support all that heavy fruit.
• The Glaze: A simple mixture of whole milk, butter, and sugar creates the magic soak that transforms the texture.

How to Make It

This process is straightforward and forgiving. We are aiming for a rustic look, so don’t worry about perfect chopping.

Step 1: Prep Your Station

Preheat your oven to 350°F. Generously spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt. Make sure the baking powder is evenly distributed to help the cake rise uniformly.

Step 3: Mix Wet Ingredients

In a separate small bowl, whisk together the room-temperature eggs and vegetable oil until they are well combined and slightly emulsified.

Step 4: Combine and Fold

Pour the egg and oil mixture into the flour mixture. Stir until just combined; the batter will be thick. Gently fold in the diced strawberries and sliced rhubarb until they are evenly distributed throughout the batter.

Step 5: Bake

Pour the batter into your prepared baking dish and smooth the top. Bake for 55-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out mostly clean or with just a few moist crumbs.

Step 6: The Soak

During the last few minutes of baking, combine the milk, butter, and sugar for the topping in a small saucepan over medium heat. Stir until the butter melts and sugar dissolves. Remove the cake from the oven, poke 25-30 holes all over slightly with a skewer, and pour the warm milk mixture over the hot cake. Let it cool completely before dusting with confectioners’ sugar.

Meagan’s Tips for Success

I have made this cake countless times, and here are a few tricks to ensure it comes out perfect every single bake.

• Chop Uniformly: Try to dice your strawberries to roughly the same size as your rhubarb slices. This ensures they cook down at the same rate and you get an even distribution of fruit in every bite.
• Don’t Fear the liquid: When you pour the milk mixture over the cake, it might look like too much liquid. Trust the process! The warm cake will drink it up as it cools, resulting in that irresistible texture.
• Room Temp Eggs: Using room temperature eggs helps the batter emulsify better. If you forgot to take them out, just submerge them in warm water for 5 minutes.
• Fruit Variations: If you are a fan of berry-heavy desserts, you might also love my blueberry coffee cake, which uses a similar simple mixing method.

Make It Your Own

One of the best things about this simple sheet cake is how adaptable it is to whatever you have on hand.

• Spice It Up: Add a teaspoon of cinnamon or a pinch of cardamom to the flour mixture for a warmer, spiced flavor profile that complements the rhubarb beautifully.
• Citrus Zest: Rub a little lemon or orange zest into the sugar before mixing to brighten up the fruit flavors.
• Different Fruits: If rhubarb isn’t in season, you can swap it for tart apples or even cranberries. If you are looking for a creamy, soak-style cake without the tartness, check out my strawberry tres leches cake for a different take on strawberry desserts.
• Nutty Crunch: Fold in a half-cup of chopped pecans or walnuts if you want to add a bit of texture to the soft crumb.

Simple Serving Ideas

This cake is moist enough to stand on its own, but a little garnish never hurts.

• Classic & Cool: Serve a slice slightly warm with a big scoop of vanilla bean ice cream. The contrast between the warm cake and cold cream is heavenly.
• Morning Treat: It pairs beautifully with a strong cup of coffee or tea for a decadent breakfast.
• Fruit Feast: If you are hosting a brunch and want a variety of fruit-forward options, serve this alongside a rustic irish apple cake for a beautiful spread of textures and flavors.

Fresh Baking Made Simple

This strawberry rhubarb cake is proof that you don’t need complicated layers or fancy piping to make something spectacular. It is the kind of recipe that feels like a warm hug—comforting, familiar, and always delicious. I hope it becomes a staple in your kitchen just as it has in mine.

If you enjoyed this fruity bake, you might also want to try my raspberry white chocolate cake for your next dessert. This recipe was inspired by the fantastic version over at I Am Baker, and I know you’ll love having it in your repertoire. Happy baking!

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