This Rustic Rhubarb Strawberry Cake is an absolute delight to make and eat during summer. Rhubarb is very popular in Ireland and the UK and this cake really lets the rhubarb and sweet, in season strawberries shine. A very simple vanilla cake batter is topped with freshly sliced rhubarb and strawberries to make this tasty cake. It’s not too sweet and bursting with flavour. Perfect to go with a cup of tea or coffee!
This delicious cake is so easy to make.
This is a simple cake made using the creaming method. This means that fat and sugar are beaten or “creamed” until pale and creamy. The eggs are then added, followed by the flour and flavouring.
To begin making this cake, add the soft butter and brown sugar to a large mixing bowl. Beat together for 3-4 minutes until pale and creamy. Add in the eggs, one by one, mixing well in between additions. You batter may start to curdle a little bit here, this is fine. Add the flour, baking powder and beat for 1-2 minutes until smooth and few lumps remain. Add half of the sliced rhubarb and mix. Grease and line the one 8 inch cake tins and transfer the batter to the tin. Spread the batter evenly before scattering over the remaining rhubarb and sliced strawberries. Gently push the fruit into the cake batter. Sprinkle the brown sugar over the fruit.
Bake for 45-60 minutes. You will know the cake is cooked when a skewer inserted into the middle comes out clean. You can also tell by pressing gently on the top of the cake. If it springs back, it is ready. Allow to cool fully before removing from the tin and serving.
This cake, if stored in an airtight container or tightly wrapped with cling film, can last for up to 5 days in the fridge or in a cool room. The cake is best served at room temperature so remove from the fridge at least 30 minutes before serving if possible.
You absolutely can! Just make sure you still slice the rhubarb and strawberries into chunky slices if possible.
Start off by immediately removing all the leaves and washing your hands thoroughly. The leaves are toxic and should not be consumed under any circumstance. Next, wash the rhubarb well with plain, cold water and leave to air dry. Once dry, take a sharp knife and slice into rough chunks.
Yes, absolutely! For best results, freeze the cake as soon as it has cooled down after baking. Wrap tightly in cling film or place into an airtight container and freeze for up to 3 months. Defrost at room temperature for 2-3 hours before serving.
For more Cake Recipes, check out my Cake Category, here.
Maybe you have lots of rhubarb to use up? You can take a peek at my Rhubarb Recipes, here.
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