I still remember the first time I pulled a stalk of rhubarb from the garden soil behind our Virginia home. It looked like celery’s flamboyant cousin, and my grandmother taught me that its sharp bite was the perfect partner for the sweet, sun-ripened strawberries we picked in early June. That balance of tart and sweet is the heartbeat of Southern summer baking, turning simple ingredients into a memory that lingers long after the last crumb is gone.
This isn’t just a fruit cake; it’s a celebration of texture and moisture. We take a tender vanilla batter packed with fresh fruit and finish it with a warm milk and butter soak—a technique that transforms a good cake into something truly special. It creates a dessert so moist and flavorful that it practically melts on your tongue, bringing a bit of sunshine to your table no matter the weather.
A Symphony of Sweet and Tart
You are going to fall in love with this recipe because it masters the delicate dance between the acidity of rhubarb and the natural sugar of strawberries. The real magic, however, happens right after it comes out of the oven. By poking holes in the warm cake and pouring over a rich milk and butter mixture, we create a texture that is impossibly tender and moist. It’s a reliable, crowd-pleasing dessert that feels like a warm hug on a plate, perfect for potlucks or a quiet Sunday supper.
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Strawberry Rhubarb Cake
- Total Time: 1 hour 20 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This delightful Southern-style cake combines the tart bite of rhubarb with sweet summer strawberries in a tender vanilla batter. The secret to its incredible moisture is a signature milk and butter soak poured over the warm cake, creating a melt-in-your-mouth texture that is perfect for any occasion.
Ingredients
- 1 lb fresh strawberries, hulled and diced
- 1 lb rhubarb, sliced into uniform pieces
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 5 teaspoons baking powder
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 cup vegetable oil
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar (for the soak)
- Confectioners’ sugar for dusting
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt until well combined.
- In a separate small bowl, stir together the eggs and vegetable oil, then pour into the dry ingredients and mix until just combined.
- Gently fold the diced strawberries and rhubarb into the thick batter until evenly distributed.
- Pour the batter into the prepared dish, smooth the top, and bake for 55-60 minutes until the top is golden and a toothpick comes out mostly clean.
- During the final minutes of baking, combine the milk, butter, and remaining sugar in a saucepan over medium heat until the butter melts and sugar dissolves.
- Remove the cake from the oven and immediately poke 25-30 holes across the surface using a skewer.
- Slowly pour the warm milk mixture over the hot cake, allow it to cool completely, and finish with a dusting of confectioners’ sugar.
Notes
For the best texture, allow the cake to rest for at least two hours after applying the soak; this ensures the liquid is fully absorbed into the crumb. If you prefer a cleaner slice, refrigerate the cake for an hour before serving, as the cold helps set the fruit and the milky infusion.
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Southern
The Foundation of Flavor
To create this masterpiece, we rely on pantry staples and the freshest produce we can find. Here is what you need to gather before we start:
- Strawberries & Rhubarb: The stars of the show. You’ll need about a pound of each. I prefer fresh for the best texture, but we’ll talk about frozen options too.
- All-Purpose Flour: This provides the structure. Measure it carefully (spoon and level) to keep the crumb light.
- Vegetable Oil: Unlike butter-based cakes that can dry out, oil ensures this cake stays moist for days.
- Eggs: Six large eggs give this cake structure and richness. Make sure they are at room temperature so they incorporate smoothly.
- The Soak: A simple mixture of whole milk, butter, and sugar that infuses the cake with milky sweetness.
How to Make It
Step 1: Prep Your Ingredients
Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray so your cake releases easily later. Wash, hull, and dice your strawberries and slice the rhubarb into uniform pieces.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups of flour, 1 cup of sugar, 5 teaspoons of baking powder, and 1 teaspoon of kosher salt. Whisking here acts like sifting, breaking up lumps and distributing the leavening agents evenly.
Step 3: Combine Wet and Dry
In a separate small bowl, stir together the 6 eggs and 1 cup of vegetable oil until fully combined. Pour this mixture into your dry ingredients and mix until just combined. The batter will be thick, which is exactly what we want.
Step 4: Fold in the Fruit
Gently fold in the diced strawberries and sliced rhubarb. You want them distributed evenly throughout the batter without crushing the berries.
Step 5: Bake
Pour the batter into your prepared dish and smooth the top. Bake for 55-60 minutes. You are looking for a golden top and a toothpick inserted in the center to come out mostly clean with just a few moist crumbs attached.
Step 6: The Signature Soak
During the last few minutes of baking, combine the milk, butter, and sugar for the topping in a saucepan. Heat over medium until the butter melts and sugar dissolves. When the cake comes out, poke 25-30 holes in it with a skewer. Slowly pour the warm milk mixture over the hot cake, letting it seep into every crevice. Let it cool completely before dusting with confectioners’ sugar.
Jesse’s Secrets to Success
- Don’t Skimp on the Soak: It might look like a lot of liquid when you pour it on, but trust the process. The cake is a sponge and will drink up every drop of that milky goodness, resulting in that signature moist texture we love.
- Uniform Chopping: Cut your rhubarb and strawberries into similar-sized pieces (about the size of a dice). This ensures you get a perfect distribution of fruit in every bite and that the fruit cooks evenly.
- Room Temperature Ingredients: Cold eggs can seize up your batter. Set them out 30 minutes before baking to ensure a smooth emulsion.
- Handling Fruit: If you are new to working with seasonal produce, check out my guide on fresh fruit baking for more techniques on washing and prepping delicate berries to prevent them from sinking.
Make It Your Own
- Spice It Up: Add a half teaspoon of cinnamon or cardamom to the flour mixture for a warm, aromatic note that pairs beautifully with the rhubarb.
- Berry Swap: If rhubarb isn’t in season, you can substitute it with tart raspberries or blackberries. If you love berry-forward desserts, you might also adore this raspberry white chocolate cake.
- Citrus Zest: Rub a little lemon or orange zest into the sugar before mixing. The citrus oils brighten the flavor profile and cut through the richness of the soak.
At the Table
This cake is versatile enough for a brunch spread or an after-dinner treat. I love serving it slightly chilled or at room temperature. A dollop of freshly whipped cream is non-negotiable in my house, though a scoop of vanilla bean ice cream is a close second.
If you enjoy the “soaked” style of this dessert, you will absolutely want to try our strawberry tres leches cake, which uses a similar technique to achieve incredible moisture. Serve this cake with a strong cup of coffee or a glass of cold milk to cut the sweetness.
The Final Slice
There is something deeply satisfying about a cake that combines the rustic charm of the garden with the indulgence of a professional pastry. This strawberry rhubarb cake is a testament to how simple ingredients, treated with care, can bring folks together. It’s reliable, delicious, and full of Southern soul.
For another fruit-forward favorite that feeds a crowd, be sure to bake my blueberry coffee cake next. This recipe was inspired by the lovely version at iambaker.
We love seeing your creations! Snap a photo of your golden masterpiece and tag us on Pinterest, Instagram, or Facebook. Happy baking, y’all!
