This Simple Strawberry Rhubarb Cake is springtime simplicity at its best-sweet, tart, and buttery with just the right amount of tang. It's super easy to make, requires minimal effort, and is packed with seasonal fruit in every bite. Whether you're hosting brunch, craving something sweet after dinner, or just have rhubarb to use up, this one's a keeper.
Looking for a cake that actually tastes like spring? This one's it! A soft, buttery crumb meets sweet strawberries and tangy rhubarb for a just-sweet-enough treat that's wildly easy to make. No fuss, no layers, no frosting-just a single-layer, one-bowl wonder that lets the fruit shine. I make this every year as soon as rhubarb shows up at the market-it's one of those back-pocket bakes I look forward to all season long 🍓.
Jump to:
Why You'll Love It
Personally, I love how quickly everything in this recipe comes together-but if you're looking for more reasons to hit print on this one:
- Packed with juicy seasonal fruit for the perfect sweet-tart combo
- Buttery, tender crumb with a lightly crisp golden crust
- No frosting, no fuss-just slice and serve
- Looks impressive, tastes even better
Ingredients
You'll just need a few pantry basics and some fresh spring produce:
- Flour - All-purpose works perfectly here
- Baking powder + baking soda - For that nice, gentle rise
- Salt - Just a pinch to balance the sweet
- Sugar - Classic white sugar for a crisp, golden crust
- Butter - I always use unsalted (and make sure it's room temp!)
- Eggs - Two large ones, nothing fancy
- Vanilla - A splash to round out the flavors
- Greek yogurt - Keeps the crumb super tender and moist
- Skim milk - Or whatever you've got in the fridge
- Ripe lemon - For freshly squeezed juice and some tangy zest
- Strawberries & Rhubarb - The ultimate spring duo! Sweet meets tart in every bite
📝 Full measurements and instructions are in the printable recipe card at the bottom of this post!
Top Tips
- Slice, not dice - Thinner pieces of strawberry and rhubarb bake more evenly and keep the crumb tender.
- Don't overmix - Mix just until everything's combined to keep the cake light and soft.
- Let it cool before slicing - It's tempting, but the cake sets up as it cools. Give it at least 15-20 minutes!
Variations & Substitutions
Want to add your own twist? Let's make this strawberry rhubarb cake extra special:
- Use sour cream in place of Greek yogurt for extra richness
- Sprinkle turbinado sugar on top before baking for a little crunch
- Mix in raspberries or blueberries along with the strawberries
- Add a pinch of cinnamon or cardamom to the batter for a subtle spice note
What to Serve with It
Here are a few delicious recipes that play well with this sweet and tart dessert:
Equipment
Here's what I use to make this simple strawberry rhubarb cake as easy as possible:
- 9-inch springform pan - So much easier than a standard cake pan when it comes to removing the cake!
- KitchenAid stand mixer - You can totally use a hand mixer too-I just prefer to be as lazy as possible 😆
- Zester - Makes getting that lemon zest super simple
Storage and Reheating
I can't imagine you'd have any leftovers-but in case you do:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap individual slices tightly and freeze for up to 2 months.
- Thaw: Let it thaw overnight in the fridge, or pop a slice straight into the microwave for 10-15 seconds.
You can enjoy it chilled, at room temp, or slightly warmed-honestly, it's delicious any way you slice it!
FAQS
You can, but I don't recommend it. Fresh fruit really is best for this cake-frozen fruit tends to release too much moisture and can mess with the texture.
Nope! Just trim the ends, cut it in half lengthwise and slice it thin. If it's super thick or tough, you can peel the outer layer-but TBH I usually don't.
I haven't tried it myself, but you can give it a go with a 1:1 gluten-free flour blend (the texture might be a little different).
Simple Strawberry Rhubarb Cake
- Total Time: 1 hour 25 minutes
- Yield: One 9-inch single-layer cake 1x
Description
A soft, buttery one-layer cake packed with sweet strawberries and tart rhubarb-simple, rustic, and full of spring flavor.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
- 1 cup granulated sugar
- ½ cup unsalted butter, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup nonfat Greek yogurt
- ½ cup skim milk
- 1 ripe lemon (zest and juice)
- ½ lb strawberries (destemmed), sliced thinly into bite sized pieces
- ½ lb rhubarb (ends trimmed and halved lengthwise), sliced thinly into bite sized pieces
- Powdered sugar, sifted, for garnish
Get Recipe Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer (or using a hand mixer), cream the butter and sugar until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing well after each. Stir in the vanilla, lemon zest, and lemon juice.
- Add the Greek yogurt and milk, and mix until smooth.
- Gradually add the dry ingredients and mix just until combined-don't overmix!
- Gently fold in the chopped strawberries and rhubarb.
- Pour the batter into the prepared pan and smooth the top. Sprinkle with a little sugar if desired for a golden crust.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove to a wire rack. Let cool in the pan for 10-15 minutes before removing.
- Cool completely before topping with powdered sugar and slicing.
Notes
Fresh fruit is best! Frozen fruit releases too much moisture and can throw off the texture.
Slice the fruit thinly. It bakes more evenly and won't weigh down the batter.
Don't overmix! This will ensure the cake is light and fluffy.
Let the cake cool before slicing into it. It finishes setting as it cools-worth the wait!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
related recipes
Looking for other recipes like this one? Try these out:
Dan Langholff says
Not overly sweet yet requires no frosting!
Yum yum