The Rhubarb and Strawberry Cake is a unique summer treat. Its moist, fluffy texture, combined with the tartness of rhubarb and the sweetness of strawberries, creates a delightful balance of flavours. Its lightness makes it perfect for any summer party. It stays moist for up to 5 days in the fridge, which means you can bake it beforehand.
Why bother?
- the cake is quick and easy to bake
- the cake stays moist for up to 5 days in the fridge
- tart rhubarb with sweet strawberries are locally grown and naturally harvested around the same time
- the cake is easy to transport – perfect for picnics, garden parties, grill parties and other outside gatherings
Table of Contents
Why Rhubarb and Strawberry?
Ripe and sweet strawberries and tart rhubarb create a harmonious balance of sweetness and acidity. Like Ying and Yang, rhubarb and strawberry are perfect together, their flavours intertwining without overwhelming each other. They also have fruity and floral aromas—a delightful combination in your mouth. They make dishes taste lively and satisfying. No wonder many professional and hobby bakers love pairing those two together.
Watch how to make this recipe!
The Secret to the Best Rhubarb and Strawberry Cake
Use room temperature ingredients to ensure a smooth and even blending
Ensure you take butter, sour cream and eggs out of the fridge for a few hours before baking. Cold ingredients can lower the batter’s temperature and cause uneven rising or baking. On top of that, cold butter might stay lumpy when mixing.
Are you in a hurry?
Place the cold eggs in warm (not hot) water for 5–10 minutes.
Cut the butter into cubes and leave out for 15–30 minutes.
Microwave the sour cream for 10 seconds or let it sit out for 15-30 minutes.
Add one egg at a time to the batter for the fluffy texture of the cake
Add the three eggs slowly, one at a time, to the mixture. Give the batter a chance to absorb each egg, and air whipped into it fully. The air will create a light and fluffy texture.
Don't over-stir the batter for even extra fluffiness
Finish stirring the dough as soon as all ingredients combine, any second later. This will make the dough fluffy rather than compact.
Moisture Matters: Keeping It Deliciously Moist
Adding sour cream or yoghurt to dough is a game-changing move for texture and flavour. Sour cream is thick, adding rich moisture without making the dough runny. Sour cream makes the cake soft and moist—not dry or crumbly. The acidity in sour cream reacts with baking soda and produces carbon dioxide bubbles that make the cake rise better and have a moist texture.
Seasonal Fruits: The Stars of the Show
Using locally grown strawberries and rhubarb supports regional agriculture and ensures you get the freshest and most nutritious fruits. Cooking and baking with fresh produce excite your kitchen and guarantee flavour in every bite.
Make the Rhubarb and Strawberry Cake with other fruits throughout the year
- In Autumn: Use Plums and Pears
- In Winter, Use Orange and Pomegranate Seeds
- In Spring and Summer, Use Cherries and Apricots
Need a good and affordable springform pan?
- In my kitchen for 10+ years
- Non-stick coating
- Heat resistance +230 °C
- Even heat distribution
- Cleaning by hand
- Made in Germany
Storage & Reheating
Keep the cake in the fridge for up to 5 days.
Freeze the cake for up to 6 months.
Take the cake out of the freezer and let it sit in room temeperature for around 5 hours.
FAQ
Do you need to peel the rhubarb?
You only need to peel the rhubarb if you use rhubarb from the late harvest, as those might be fibrous. If you use fresh and young rhubarb, you usually don’t need to peel it.
Why do I add sugar to the fruits before baking?
Adding sugar prevents the fruit from becoming dry or bland during baking. It balances their acidity and brings out subtle fruity notes.
Loving Strawberries?
- Try Traditional German Rote Grütze – Perfect Dessert for Hot Summer Days
Rhubarb and Strawberry Cake
- 10 grams butter for greasing the tin
- 200 grams young rhubarb
- 200 grams strawberries
- 2 tablespoons sugar
- 3 eggs medium size
- 300 grams all-purpose flour
- 200 grams butter
- 200 grams sugar
- 200 grams sour cream
- 8 gram baking powder
- 1 vanilla bean
- Grease the springform pan.
- Wash and tap-dry rhubarb. Cut off each end and cut into pieces 1-2 centimetres wide. If the rhubarb has a tougher skin, you need to peel it.
- Wash and tap dry the strawberries. Cut small berries in half and large berries into quarters.
- Mix the berries and rhubarb in a medium bowl. Add two tablespoons of sugar and let it sit for at least 15 minutes.
- Split and scrape vanilla bean.
- Whisk the butter, sugar, and vanilla bean seeds together in a food processor until well combined.
- In the second bowl, mix flour and baking powder.
- Add the flour-baking powder mixture and sour cream to the butter mixture. Whisk until combined.
- Add the eggs, one by one, slowly. Ensure that the batter absorbs the egg after adding another one. This way, your cake will be fluffy.
- Add 2/3 of the fruit mixture to the batter and mix roughly.
- Pour the batter into a greased springform baking tin Ø 28 cm.
- Spread the remaining fruit on top of the cake.
- Preheat the oven to 175°C (347°F).
- Bake the cake in the preheated oven for 50-55 minutes. Check the cake with a toothpick to see if it's ready before removing it from the oven.
- Remove the cake from the oven and remove the ring from the springform. Let the cake cool down completely before enjoying it:)
Serving Suggestions and Pairings
You can serve the cake with fresh whipped cream if you want. Here in Germany, we love to eat our fruit cakes with cream.
