Strawberry Rhubarb Cake is the perfect sweet and tart summer cake.
In this recipe, juicy strawberries are paired with tart rhubarb and a hint of lemon zest in a tender, flaky tart crust.
This cake recipe is best served warm with ice cream!
Ingredients for Strawberry Rhubarb Cake
Strawberry Rhubarb Cake is a light, sweet, tangy dessert recipe that’s easy to make.
pie crust – For this recipe you need a double cake base (i.e. a top and a bottom layer). You can make your own homemade pie crust or use a store-bought one for convenience.
strawberries – For best results, use fresh ripe strawberries in this recipe. Frozen berries will not produce the same results.
rhubarb – Rhubarb stalks look a lot like celery with their reddish color and have a very tart taste. Be sure to discard the rhubarb leaves as they are poisonous and should not be eaten. While rhubarb is available in early spring, you can slice and freeze it for pies year-round.
Sugar – Sugar is needed in this recipe to balance the tangy flavor of the rhubarb and enhance the sweetness of the strawberries. The sugar also helps create a deliciously savory filling in the cake.
minute tapioca – Tiny tapioca is used to thicken this cake, which ensures that the filling holds together when cut. If you don’t have tapiocaYou can use about 1/4 cup of cornstarch.
Lemon peel – Although it’s optional, I love the bright and lemony flavor that the lemon zest brings to this cake.
The filling will thicken as it cools, so an oven-warm strawberry rhubarb cake will be delicious, but probably won’t set as hard as a cooled cake.
How to make Strawberry Rhubarb Cake
Homemade Strawberry Rhubarb Cake is pretty easy to make. You can use homemade or store-bought crust.
- Line a deep cake pan with cake batter according to the recipe below.
- Mix the filling mixture and pour into the prepared pie crust. Top with a second crust (or quickly form a lattice crust) and brush with egg.
- Bake the Strawberry Rhubarb Cake on high for the first 15 minutes and then on reduced heat for the remaining minutes, until golden and the filling is bubbling.
Allow to cool before serving to allow cake to set and serve with a scoop of vanilla ice cream or a generous dollop of whipped cream.
If you notice that the pie crust is browning too quickly, cover the pie with aluminum foil or use a crust protector. Just make sure that the steam can still escape while baking!
Tips for a perfect cake
- To prepare rhubarb, Wash it (throw away the leaves, they are poisonous) and cut like a celery stalk.
- Sprinkle 1 tablespoon of flour at the bottom of the pie crust. This will absorb excess juice from the fruit filling. prevents a soggy crust.
- Brush an egg over the crust before baking for a glossy finish.
- Minute tapioca is used to thicken the fruit juice without altering the flavor. If you don’t have tapioca, you can use about 1/4 cup of cornstarch.
- Cut slits in the crust to allow steam to escape.
- If you prefer a crumbly topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.
How to Freeze Strawberry Rhubarb Cake
This Strawberry Rhubarb Cake recipe can be frozen. Prepare the cake as directed and freeze before baking. To bake, thaw the cake overnight and bake as directed below. If the cake is cool before baking, increase the baking time by about 10 minutes.
More perfect cakes
Strawberries, peaches, blueberries and apples. Fruit is just such a wonderful addition to our favorite desserts!
Did your family love this Strawberry Rhubarb Cake? Leave us a comment and rating below!
Strawberry Rhubarb Pie
Tart rhubarb with juicy summer strawberries in a leaf crust is the perfect dessert!
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Preheat the oven to 425°F.
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Line a pie plate with batter, making sure it evenly coats the bottom and sides of the plate. In a small bowl, mix together 1 tablespoon flour and 1 tablespoon sugar. Sprinkle evenly over the bottom of the batter-lined crust.
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In a large bowl, mix together the rhubarb, strawberries, remaining sugar, tapioca, and lemon zest. Gently stir the ingredients to mix them together.
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Pour the fruit mixture into the prepared soil. Place remaining crust on top and cut 4-5 slits in top crust to allow steam to escape. Alternatively, you can also make a lattice crust.
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In a separate bowl, beat an egg. Brush the beaten egg over the top crust.
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Place the cake on the bottom shelf of the preheated oven. Bake at 200°C for 15 minutes. After 15 minutes, reduce the oven temperature to 350°F. Bake an additional 45 minutes or until filling bubbles and crust is golden brown.
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Allow to cool to room temperature before serving to allow filling to set.
The cake can be prepared in advance and refrigerated. Just let it come to room temperature before serving or gently reheat in the oven.
Minute tapioca is used to thicken the fruit juice without altering the flavor. If you don’t have tapioca, you can use about 1/4 cup of cornstarch.
If you prefer a crumbly topping, the top crust can be replaced with the same mixture we add to our favorite Rhubarb Crisp.
Calories: 378 | Carbohydrates: 65G | Protein: 4G | Fat: 11G | Saturated Fatty Acids: 3G | Cholesterol: 20mg | Sodium: 184mg | Potassium: 281mg | Fiber: 3G | Sugar: 36G | Vitamin A: 85IU | Vitamin C: 42.6mg | Calcium: 63mg | Iron: 1.7mg
Nutritional information is an estimate and may vary depending on cooking method and brand of ingredients used.
course dessert, cake
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