Go Back
Strawberry rhubarb loaf cake sliced on a tray with a red tea towel.

Strawberry Rhubarb Loaf Cake

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ tsp baking soda
  • lemon zest from one lemon
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup canola oil
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • ¾ cup strawberries, chopped
  • ¾ cup rhubarb, chopped

Equipment

  • mixing bowls
  • whisk
  • rubber spatula
  • loaf cake pan

Method
 

  1. Preheat the oven to 350 and prepare a loaf pan with parchment and grease. Set to the side.
  2. Chop the strawberries and rhubarb into small pieces. Try to keep them in a similar size.
  3. In a large mixing bowl, whisk together the eggs and the sugars. Whisk until fluffy.
  4. Add in the oil, lemon zest, buttermilk, vanilla, and salt. Mix to combine. Then, add in the baking powder and baking soda.
  5. Using a rubber spatula, fold in the flour. Mix until the batter is streak-free. Then, fold in the strawberries and the rhubarb.
  6. 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.