This is a single-layer fruit cake made with fresh strawberries and rhubarb folded directly into a buttermilk batter. The two fruits balance each other well — the rhubarb cuts through the sweetness, and the strawberries soften the sharpness — so the result tastes more interesting than a plain fruit cake without requiring anything complicated. It bakes in about an hour and comes out moist, lightly golden, and good enough to serve without frosting.
The technique that matters
Macerating the fruit first — tossing the chopped strawberries and rhubarb with those 2 tablespoons of sugar and letting them sit while you prep the batter — is the step that makes the biggest difference. It draws out juice from both fruits, which means they integrate into the batter rather than sitting in dry pockets. The other technique worth getting right is the alternating method: add the flour mixture and buttermilk in stages, starting and ending with flour. This keeps the batter from curdling and prevents you from overworking the gluten. Stop mixing the moment the last streak of flour disappears. A few lumps are fine. Overmixing is what makes a cake tough, and it’s the most common mistake first-time bakers make with this style of batter.
Smart swaps
- Buttermilk: If you don’t have it, stir 1 teaspoon of white vinegar or lemon juice into ½ cup of whole milk and let it sit for 5 minutes. It works just as well here.
- Rhubarb: Frozen rhubarb works — thaw it first and drain off the excess liquid before macerating, otherwise the batter gets too wet.
- Vanilla extract: Almond extract is a good swap at half the quantity (½ teaspoon). It pairs well with both fruits and adds a slightly different character without overpowering.
- All-purpose flour: A 1-to-1 gluten-free baking blend substitutes directly. The texture will be slightly more tender, which is not a bad thing in this cake.
Make-ahead notes
The baked cake keeps well. Store it covered at room temperature for up to 2 days, or wrap it tightly and refrigerate for up to 5 days — bring it back to room temperature before serving, since cold cake loses some of its texture. For longer storage, freeze individual slices wrapped in plastic wrap and then foil; they hold well for up to 2 months and thaw on the counter in about an hour. Skip the powdered sugar garnish until just before serving — it absorbs into the surface overnight and disappears, so it’s not worth dusting ahead of time.
Mistakes to avoid
- Using cold butter: The recipe calls for softened butter, and it means it. Cold butter won’t cream properly with the sugar, and you’ll end up with a dense, greasy crumb. Leave the butter out for at least 45 minutes before you start.
- Skipping the parchment: The fruit in this batter makes it sticky on the bottom. Greasing alone isn’t enough — line the pan with parchment or the cake will tear when you try to remove it.
- Not draining macerated fruit: After the fruit sits, it releases quite a bit of juice. Fold the fruit in with a slotted spoon or briefly drain it; adding all that extra liquid throws off the batter consistency and can leave the center underbaked.
- Pulling the cake too early: The fruit adds moisture, which means the center takes longer to set than a plain cake. If the top looks golden but the toothpick comes out wet, give it another 5 minutes and test again toward the edge, not dead center.
- Cutting while warm: This cake slices cleanly once fully cooled. Cut it warm and the fruit pockets collapse and the slices fall apart.
Strawberry Rhubarb Cake
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Hand mixer or stand mixer
- Sieve
- Spatula
Ingredients
- 1 cup fresh strawberries hulled and quartered
- 1.5 cups fresh rhubarb sliced into 1/2 inch pieces
- 2 cups all-purpose flour organic for best flavor
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 1 cup granulated sugar divided, plus 2 tablespoons
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 0.5 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a small bowl, mix the strawberries and rhubarb with 2 tablespoons of sugar and set aside, allowing them to macerate and release their juices.
- In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents.
- In a large mixing bowl, cream the softened butter and remaining sugar (1 cup) until light and fluffy. This step aerates the batter, contributing to a light texture.
- Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
- Fold in the macerated fruit, gently stirring to evenly distribute within the batter. Pour the batter into the prepared cake pan, smoothing the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Lori’s Tips
- For a flavor twist, consider adding a teaspoon of lemon zest to the batter.
- Substitute almond extract for vanilla for a nutty depth.
- This cake can be gluten-free by using a suitable 1:1 gluten-free baking flour.
Nutrition
Common questions
Can I use frozen strawberries instead of fresh?
You can, but thaw them completely and drain off the liquid before macerating. Frozen strawberries release a lot more juice than fresh, and if you skip draining, the batter will be too wet and the cake may not set properly in the center.
How do I know when the cake is actually done?
A toothpick inserted about an inch from the center should come out clean or with just a dry crumb. The top should be deep golden brown and the edges should have pulled away slightly from the pan sides — if only the very center looks wet, give it 5 more minutes.
My rhubarb stalks are very thick — does that change anything?
Slice them thinner, closer to ¼ inch rather than ½ inch. Thick pieces of rhubarb don’t soften as much during baking and can leave chewy, fibrous bits in the finished cake.
Can I make this in a square or loaf pan instead of a round one?
An 8-inch square pan works fine and gives you neater slices. A standard loaf pan will also work, but the bake time will increase — start checking at 60 minutes and expect up to 70-75 minutes total since the batter is deeper.
If you liked this one
- Rustic Blackberry Almond Cake
- Sweet Roasted Strawberry Ice Cream
- Pear and Almond Cake
- Mediterranean Lemon Crumble Bars