Cake

Rustic Rhubarb Strawberry Cake Recipe

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!

So how do I make this Rustic Rhubarb Strawberry Cake from scratch?

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.

Frequently Asked Questions

How long does this Rustic Rhubarb Strawberry Cake keep for?

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.

Can I use frozen fruit for this cake?

You absolutely can! Just make sure you still slice the rhubarb and strawberries into chunky slices if possible.

How do I prepare the rhubarb for this cake?

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.

Can I freeze this cake?

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.

Print

Rustic Rhubarb Strawberry Cake

A simple vanilla cake topped with rhubarb and stawberries
Course Dessert
Cuisine Cake
Keyword Fresh strawberry Cake, Irish Rhubarb, Rhubarb Cake, Rhubarb Season, Rhubarb Strawberry, Rhubarb Strawberry Cake, Rustic Cake Recipe, Strawberry Season, Vanilla Cake Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Calories 245kcal
Author pinkhairedpastrychef

Equipment

  • 1 stand mixer with paddle attachment or electric whisk
  • 1 Large mixing bowl
  • 1 Sieve
  • 1 Rubber Spatula or Wooden Spoon
  • 1 8 inch cake tin

Ingredients

  • 110 grams butter room temperature
  • 110 grams soft brown sugar
  • 1 tsp vanilla paste or extract
  • 2 whole eggs
  • 130 grams plain flour
  • 1 tsp baking powder
  • 180 grams rhubarb washed and sliced
  • 100 grams strawberries washed and sliced
  • 20 grams soft brown sugar

Instructions

  • Preheat the oven to 180°c (360°f) or 170°c (340°f) if fan assisted.
  • In a large mixing bowl, add the room temperature butter, brown sugar and vanilla. Beat together for 2-3 minutes until pale and creamy using an electric whisk or the paddle attachment in a stand mixer.
  • Add in the eggs, one at a time and beat together well until combined.
  • Sieve in the flour and baking powder and mix together using a rubber spatula or wooden spoon until no lumps of flour remain.
  • Add half of the sliced rhubarb to the cake batter and mix together.
  • Transfer the cake batter to a greased and lined 8 inch cake tin. Spread the batter evenly around.
  • Scatter the remaining rhubarb and sliced strawberries over the cake batter. Gently press the fruit into the batter. Sprinkle the brown sugar over the fruits.
  • Bake for 45-60 minutes until a light golden brown colour has been achieved all over the top of the cake and a skewer inserted into the middle comes out clean.
  • Allow to cool before removing from the tin and slicing.
  • Store any leftovers in an airtight container or wrap tightly. Store at room temperature for 2 days or in the fridge for 3-4 days. Allow to come to room temperature before serving.

Notes

The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.
pinkhairedpastrychef

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