This strawberry rhubarb loaf cake is the best bite for the spring. The juicy strawberries combined with the tart rhubarb make for a bright and bold flavor combination.
Springtime Strawberry Rhubarb Loaf Cake Recipe
Rhubarb in the stores means that springtime is right around the corner. The tart flavor of the stalky vegetable is perfect for adding to all sorts of baked goods. I wanted to combine it with something sweet that would balance out the tanginess of the rhubarb, which is where the strawberries come into play. The sweet berries are almost in peak season, making them super sweet, juicy, and perfect for the loaf cake.
This strawberry rhubarb loaf cake stays true to a basic loaf cake recipe. It uses a base of oil, sugar, brown sugar, and buttermilk to keep it fluffy and moist. To spread out the strawberry and rhubarb flavor, I like to chop the mix-ins small and similar in size so you get a piece in each bite.
If you are new to rhubarb, don't be intimidated by the seasonal crop. While rhubarb is often considered a fruit, it is actually a vegetable. The stalk looks similar to celery, but it is red in color. To prepare it, simply wash it and chop off any rough ends.
Looking for more simple spring loaf cakes? My iced blueberry lemon pound cake or chocolate chip loaf cake next!
Why I Love This Strawberry Rhubarb Loaf Cake
- Seasonal Treat - The strawberries and rhubarb are in season, making for a bright and fresh flavor.
- A One Bowl Mix - Pretty much everything can be mixed in one bowl, keeping this recipe nice and simple.
- Freezer Friendly - With the short season of rhubarb, it is hard to make this cake all year long. Luckily, it freezes and stores very nicely.
Ingredients Needed To Make Strawberry Rhubarb Loaf Cake
See below for all the details on what you'll need to make the full recipe.
- Strawberries - Look for bright red berries for a full, sweet flavor.
- Rhubarb - About 2 stalks of rhubarb will be enough.
- Buttermilk - If you don't have buttermilk, you can make your own with whole milk and lemon juice.
- Oil - I use canola oil, but most neutral oils will work fine.
- Lemon Zest - A small amount adds a nice balance to the flavors.
Directions For How To Make Strawberry Rhubarb Loaf Cake
- Prepare
Preheat the oven to 350 and prepare a loaf pan with parchment and grease. Set to the side.
- Prepare the rhubarb and strawberries.
Chop the rhubarb and strawberries into small pieces, trying to keep them all about the same size.
- Mix ingredients.
In a large bowl, whisk the eggs with the sugar until fluffy. Add in the oil, lemon zest, buttermilk, vanilla, and salt. Add in the baking powder and baking soda.
- Fold in flour and fruit.
Using a rubber spatula, fold in the flour until the batter is streak-free. Then, fold in the chopped strawberries and rhubarb and fold into the batter.
- Bake the loaf cake.
Pour the batter into the prepared pan and bake the cake for 45-55 minutes, or until a toothpick comes out clean. Let the cake cool on a cooling rack before removing from the pan.
Serving Suggestions
The strawberry rhubarb loaf cake is excellent by itself but tastes great with a scoop of ice cream or a side of whipped cream. The loaf cake can also be toasted and topped with a pat of butter for a rich bite.
Make Ahead and Storage
The strawberry rhubarb loaf cake will be best made fresh. Because of the fresh fruit in the cake, it is not great to make this cake ahead of time. If you need to make the cake ahead of time, I recommend making the cake, letting it fully cool, and freezing it until you want to serve it. That way, the fresh fruit will stay and not spoil.
Extra cake can be frozen and saved in the freezer for 2-3 months.
Tips and Variations
- Tart Flavors - If you prefer more rhubarb in the cake to strawberry, use more of the stalk than the berries. As long as the proportions match up, the rhubarb will not overtake the batter.
- Overmixing - The batter is quick to go tough, so don't overmix it. If you do, the loaf cake will turn out flat.
- More Berries - If you prefer a different berry, go for it. Raspberries, blueberries, and blackberries will work well in this cake.
FAQs
Rhubarb is very tart. It has a similar texture to celery, however, when it is cooked down, it becomes very soft and mellows in flavor. It is often balanced out with other flavors, mainly something sweet, to make it enjoyable to eat.
Rhubarb is a vegetable. It is very similar to celery in both texture and looks. While it is classified as a vegetable, but often cooked like a fruit.
Rhubarb is in season, typically in early spring. Depending on where you live,might chang may changee, but around early April, the vegetable starts to come into season.
Strawberry Rhubarb Loaf Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 and prepare a loaf pan with parchment and grease. Set to the side.
- Chop the strawberries and rhubarb into small pieces. Try to keep them in a similar size.
- In a large mixing bowl, whisk together the eggs and the sugars. Whisk until fluffy.
- Add in the oil, lemon zest, buttermilk, vanilla, and salt. Mix to combine. Then, add in the baking powder and baking soda.
- Using a rubber spatula, fold in the flour. Mix until the batter is streak-free. Then, fold in the strawberries and the rhubarb.
- Pour the batter into the prepared cake pan. Bake the cake in the oven for 45-55 minutes, or until a toothpick comes out clean from the pan. Let the cake cool completely on a cooling rack before removing from the pan.
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