Tangy Strawberry Rhubarb Cake

Strawberry Rhubarb Pound Cake Recipe

This delightful Strawberry Rhubarb Pound Cake perfectly captures the essence of spring and summer in every moist, fruity bite. A classic dessert that balances sweetness with a tangy zest!

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

Servings:
12 slices

Print Recipe

Ingredients

• 1 cup unsalted butter, room temperature (2 sticks)
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 cup diced fresh rhubarb
• 1 cup diced fresh strawberries

For Topping

• 2 tablespoons granulated sugar

Equipment

• Kitchen Scale (optional, for precise measurement)
• 9×5-inch Loaf Pan
• Hand Mixer or Stand Mixer
• Rubber Spatula
• Wire Rack

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a standard 9×5-inch loaf pan.
   
2. In a large mixing bowl, using a hand mixer or stand mixer, beat the 1 cup of room-temperature unsalted butter and 1 cup of granulated sugar together on medium speed until the mixture is smooth, light, and fluffy, which typically takes about 3 minutes.
   
3. Add the 4 large, room-temperature eggs one at a time. Ensure each egg is fully incorporated into the batter before adding the next one. This helps create a smooth emulsion and a tender crumb.
4. Next, add 1 teaspoon of pure vanilla extract and mix until just combined.
5. With the mixer on low speed, gradually add in the 2 cups of all-purpose flour. Mix until just combined. It’s crucial not to overmix the batter at this stage, as overmixing can lead to a tough cake. A few small lumps of flour are acceptable.
   
6. Gently fold in the 1 cup of diced fresh rhubarb and 1 cup of diced fresh strawberries using a rubber spatula. Continue folding until the fruit is evenly distributed throughout the batter and no large pockets of flour remain. Be careful not to mash the fruit.
   
7. Transfer the prepared batter into the greased loaf pan. Evenly sprinkle the top of the batter with the remaining 2 tablespoons of granulated sugar. For an extra textural crunch and sparkling finish, consider using coarse sugar like demerara or turbinado.
   
8. Bake the pound cake in the preheated oven on the middle rack for 55-60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. If the top browns too quickly, you can loosely tent it with foil for the last 15-20 minutes of baking.
9. Once baked, remove the cake from the oven and let it cool in the pan for 5 minutes. Then, carefully run a knife around the edges of the pan to loosen the cake and invert it onto a wire rack to cool completely. Allowing it to cool completely before slicing ensures the best texture and prevents crumbling.
   

Notes

• There’s no need to cook or pre-soften the rhubarb before adding it to the cake batter; it will cook through perfectly during the baking process.
• To prevent the diced strawberries and rhubarb from sinking to the bottom of the cake while baking, lightly toss them in a tablespoon or two of all-purpose flour before folding them into the batter.
• This pound cake is particularly delicious with a sparkling topping. For an appealing texture and a touch of sweetness, consider using coarse sugar, such as demerara or turbinado, instead of regular granulated sugar for the topping.
• For an extra layer of flavor and moisture, consider brushing the cooled cake with a simple lemon glaze made from powdered sugar and fresh lemon juice.

Storage: Store any leftover strawberry rhubarb cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. For longer storage, see our detailed freezing instructions below.

Nutrition Facts

Strawberry Rhubarb Pound Cake

Amount Per Serving (1 slice)

Calories 314
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 103mg34%

Sodium 27mg1%

Potassium 98mg3%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 19g21%

Protein 5g10%

Vitamin A 575IU12%

Vitamin C 8mg10%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

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How to Make Strawberry Rhubarb Pound Cake: A Detailed Step-by-Step Guide

Creating this delightful Strawberry Rhubarb Pound Cake is a straightforward process, ensuring a perfectly moist and flavorful result every time. Follow these steps for baking success:

1. Preparation is Key: Begin by gathering all your ingredients to ensure they are at the correct temperature – especially the butter and eggs, which should be at room temperature for optimal mixing. Preheat your oven to 350°F (175°C). Lightly grease and flour a standard 9×5-inch loaf pan, ensuring all inner surfaces are coated to prevent sticking. Dice your fresh rhubarb and strawberries into roughly 1/2-inch pieces.




2. Creaming Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, combine 1 cup of room-temperature unsalted butter with 1 cup of granulated sugar. Beat them together on medium speed for about 3 minutes, or until the mixture is visibly smooth, pale, and fluffy. This step incorporates air, which contributes to the cake’s light texture.




3. Incorporating Eggs and Vanilla: Add the 4 large, room-temperature eggs to the creamed mixture, one at a time. After each egg, beat well until it is fully incorporated into the batter. This gradual addition prevents the batter from curdling and ensures a smooth consistency. Stir in 1 teaspoon of pure vanilla extract and mix until just combined.
4. Adding the Flour: With your mixer on low speed, gradually add in the 2 cups of all-purpose flour. Mix until the flour is just incorporated. It’s crucial not to overmix at this stage; overmixing develops the gluten in the flour, which can lead to a tough and dense cake. A few streaks of flour are perfectly fine.




5. Folding in the Fruit: Gently fold in the 1 cup of diced fresh strawberries and 1 cup of diced fresh rhubarb using a rubber spatula. Continue folding until the fruit is evenly distributed throughout the batter. If you’re concerned about the fruit sinking, lightly toss it in a tablespoon of flour before adding it to the batter.




6. Pan and Topping: Transfer the prepared batter into your greased loaf pan, spreading it evenly. Sprinkle the top of the batter with 2 tablespoons of granulated sugar. For a delightful crunch and sparkle, consider using coarse sugar like demerara or turbinado instead.




7. Baking and Cooling: Bake the pound cake in the preheated oven on the middle rack for 55-60 minutes. The cake is done when a wooden toothpick inserted into the center comes out clean or with moist crumbs attached. If the top begins to brown too quickly, you can loosely tent it with aluminum foil. Once baked, let the cake cool in the pan for 5-10 minutes. Then, run a knife carefully around the edges to loosen it, and invert it onto a wire rack to cool completely before slicing and serving. This ensures the cake sets properly and is easy to slice.

Tips for the Best Strawberry Rhubarb Pound Cake

Achieving a perfect strawberry rhubarb pound cake isn’t just about following the recipe; a few expert tips can elevate your baking and ensure a consistently delicious result:

• Room Temperature Ingredients: This is paramount for pound cakes. Butter and eggs at room temperature cream together more effectively, creating a smoother, more emulsified batter that traps air beautifully. This leads to a lighter, more tender crumb.
• Don’t Overmix the Batter: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, which can result in a dense, tough cake rather than the desired tender pound cake texture. A few small lumps of flour are preferable to an overmixed batter.
• Prevent Fruit Sinking: To ensure your strawberries and rhubarb are evenly distributed throughout the cake, toss them with 1-2 tablespoons of flour before folding them into the batter. This light coating creates a barrier that helps the fruit cling to the batter and prevents it from sinking to the bottom during baking.
• Use a Good Loaf Pan: A light-colored metal loaf pan is generally recommended as it conducts heat evenly, preventing over-browning on the outside while ensuring the inside bakes through. Greasing and flouring the pan thoroughly, or using parchment paper slings, will guarantee easy release.
• Check for Doneness Accurately: While the baking time is a good guide, oven temperatures can vary. Always rely on the toothpick test: insert a wooden toothpick into the center of the cake; if it comes out clean or with only a few moist crumbs, your cake is done. If it’s wet, continue baking in 5-minute increments.
• Cool Completely: Resist the urge to slice into your warm cake immediately. Allowing the pound cake to cool completely on a wire rack is crucial. This lets the internal structure set, preventing it from crumbling when sliced and ensuring the best texture and flavor.
• Enhance with Toppings: A sprinkle of coarse sugar (like demerara or turbinado) on top before baking adds a beautiful sparkle and a delightful crunch. For an extra touch of elegance, consider a simple lemon glaze made with powdered sugar and lemon juice once the cake has cooled.

Frequently Asked Questions About Strawberry Rhubarb Pound Cake

Can I substitute other fruits for strawberries or rhubarb?

While the strawberry rhubarb combination is classic for a reason, you can experiment! Blueberries, raspberries, or even chopped apples could replace strawberries. For rhubarb, a tart berry blend or even cranberries could work, though the distinct tang of rhubarb is hard to replicate. Adjust sugar levels if using significantly sweeter or more tart fruits.

What if I don’t have a stand mixer?

A hand mixer works perfectly well for this recipe. Just be sure to use a large mixing bowl and follow the instructions for creaming butter and sugar and incorporating eggs. If you only have a whisk, you’ll need a bit more arm power, but it’s still achievable!

How do I know if my rhubarb is fresh?

Fresh rhubarb stalks should be firm, crisp, and vibrant in color (red or pink, depending on the variety). Avoid stalks that are limp, bruised, or discolored. Only use the stalks, as the leaves are poisonous.

Can I make this cake gluten-free?

Yes, you can often substitute all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are also gluten-free. Baking times might vary slightly, so keep an eye on the toothpick test.

What’s the best way to serve this pound cake?

This cake is delicious on its own! However, it also pairs wonderfully with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a light lemon glaze. It’s fantastic with a cup of coffee or tea, making it ideal for breakfast, brunch, or dessert.

How to Store and Freeze Strawberry Rhubarb Pound Cake

Proper storage is essential to keep your Strawberry Rhubarb Pound Cake fresh and delicious for as long as possible. Here’s how to do it:

Short-Term Storage:

Store any leftover strawberry rhubarb pound cake in an airtight container at room temperature for up to 2 days. For extended freshness, especially in warmer climates, you can store it in the refrigerator for up to 3 days. Ensure the container is truly airtight to prevent the cake from drying out or absorbing other odors from the fridge.

Long-Term Storage (Freezing):

This pound cake freezes beautifully, making it perfect for preparing ahead or saving for later cravings. For optimal results:

1. Cool Completely: Before freezing, make sure the cake is completely cooled to room temperature. Freezing a warm cake can lead to condensation and ice crystals, which affect texture.
2. Slice for Convenience: We recommend cutting the cake into individual slices before freezing. This allows you to thaw only what you need, reducing waste and maintaining freshness.
3. Wrap Individually: Wrap each slice tightly in plastic wrap, ensuring no part of the cake is exposed to the air. You can then add an additional layer of aluminum foil for extra protection against freezer burn.
4. Bag It Up: Place the individually wrapped slices into a freezer-safe Ziplock bag or an airtight freezer container. Label with the date.
5. Freeze: Store in the freezer for up to 3 months.
6. Thawing: To enjoy, simply let the desired number of slices thaw overnight in the refrigerator. For a quick treat, you can also gently warm a slice in the microwave for a few seconds until just soft.

Enjoying a slice of this homemade pound cake, fresh or thawed, is a simple pleasure that brightens any day!