Effortless 10-Minute Simple Strawberry Rhubarb Cake Bliss

Name: Effortless 10-Minute Simple Strawberry Rhubarb Cake Bliss
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup sugar; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1 egg; 1 teaspoon vanilla extract; 1 cup chopped rhubarb; 1 cup sliced strawberries

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Oh, how I love the first signs of spring—not just for the sunshine, but for those gorgeous ruby-red stalks of rhubarb popping up in my garden! That’s when I know it’s time to make my Simple Strawberry Rhubarb Cake, a recipe that’s been my go-to for years. It’s the kind of dessert that feels fancy but comes together with barely any effort—just toss those tart rhubarb pieces and sweet strawberries into a batter so easy, you’ll wonder why you ever bothered with complicated cakes. Trust me, one bite of this tender, fruity delight, and you’ll be hooked. It’s perfect for lazy Sunday brunches, potlucks, or just because you deserve something sweet today.

Simple Strawberry Rhubarb Cake - detail 1

Why You’ll Love This Simple Strawberry Rhubarb Cake

Let me tell you why this cake is about to become your new favorite:

Effortless to make – No fancy techniques, no stand mixer required. Just a bowl, a spoon, and about 10 minutes of prep. Even my 8-year-old can whip it up!
The perfect sweet-tart dance – Juicy strawberries mellow out rhubarb’s punch, creating that addictive balance that keeps you reaching for “just one more” slice.
Spring in every bite – That vibrant pink hue and fresh fruit flavor? Pure sunshine on a plate. It tastes like the best farmers’ market haul.
Secretly versatile – Serve it warm for dessert (à la mode, obviously), cold for breakfast (I won’t judge), or as an afternoon pick-me-up with tea.

Honestly, it’s the cake that does it all—without ever acting difficult.

Ingredients for Simple Strawberry Rhubarb Cake

Here’s what you’ll need to make this beauty—just pantry staples and fresh fruit! Pro tip: Measure everything before you start mixing. It makes the whole process so much smoother.

1 cup all-purpose flour – Spoon and level it, don’t scoop! That extra air keeps the cake light.
1/2 cup sugar – I use regular granulated, but brown sugar adds a lovely caramel note if you’re feeling fancy.
1/2 teaspoon baking powder – The lift that makes this cake beautifully tender.
1/4 teaspoon salt – Just enough to balance the sweetness and make the flavors pop.
1/2 cup whole milk – Room temp is ideal. Cold milk can make the batter lumpy.
1 large egg – Crack it into a separate bowl first—no one wants shell surprises!
1 teaspoon vanilla extract – Pure vanilla, please. Imitation just doesn’t give the same depth.
1 cup chopped rhubarb (½-inch pieces) – Trim off any leafy bits (they’re toxic!), and peel stringy stalks if needed. Learn more about growing rhubarb.
1 cup sliced strawberries (hulled) – Cut them thick so they don’t disappear in the batter. Those jammy pockets are everything!

See? Nothing weird or fussy—just simple ingredients that work magic together.

How to Make Simple Strawberry Rhubarb Cake

Okay, let’s get baking! This cake comes together faster than you can say “dessert for breakfast.” Just follow these easy steps, and you’ll have a golden, fruity beauty ready in no time.

Preparing the Batter

First things first—preheat that oven to 350°F (175°C). Trust me, you don’t want to pour batter into a cold oven and wonder why your cake takes forever to bake!

Now, grab a big mixing bowl and whisk together your dry ingredients: flour, sugar, baking powder, and salt. I like to give it a good 30-second whisk—it aerates the flour and makes sure everything’s evenly distributed. No one wants a salty bite in one corner and bland cake in another!

In another bowl (or just a large measuring cup), mix your wet ingredients: milk, egg, and vanilla. Pro tip: Crack the egg into a small bowl first to avoid shells in your batter—I’ve learned that lesson the hard way! Pour the wet mix into the dry ingredients and stir gently until just combined. A few lumps are fine—overmixing makes tough cakes, and we want tender crumb!

Now, the fun part: folding in the fruit! Add the rhubarb and strawberries, and use a rubber spatula to gently fold them in until evenly distributed. Those juicy fruit pockets are what makes every bite special!

Baking Your Simple Strawberry Rhubarb Cake

Pour that gorgeous pink-speckled batter into your greased 9-inch round pan (I use butter, but baking spray works too). Smooth the top gently—no need to be perfect here, it’ll even out as it bakes.

Pop it on the middle oven rack. That’s the sweet spot for even baking! Set your timer for 30 minutes, but don’t wander too far—ovens vary, and yours might need 35 minutes.

The toothpick test is your best friend here. Stick it in the center—if it comes out with just a few moist crumbs (not wet batter), you’re golden! The edges should be pulling slightly from the pan, and the top will be a beautiful light golden brown with those ruby fruit bits peeking through.

Let it cool in the pan for about 10 minutes before transferring to a wire rack. I know it’s tempting to dig in immediately, but patience means clean slices! Though honestly, a warm, slightly messy piece with melting vanilla ice cream? Perfection.

Tips for Perfect Simple Strawberry Rhubarb Cake

Want bakery-worthy results every time? Here are my tried-and-true tricks for strawberry rhubarb cake perfection:

Room temp is your friend – Take eggs and milk out 30 minutes early. Cold ingredients don’t blend as smoothly, and you’ll end up overmixing trying to fix lumpy batter.
Taste your rhubarb first – Some stalks are mouth-puckeringly tart! If yours makes you wince, bump the sugar up to 3/4 cup. Sweet strawberries will balance it out beautifully.
Oven thermometer FTW – Most ovens lie! Mine runs 25°F hot. A $5 thermometer prevents underbaked middles or dry edges.
Slice fruit evenly – Chopping rhubarb and strawberries the same size means every bite gets equal fruity goodness—no sad, fruitless corners!

Follow these, and you’ll get rave reviews—promise!

Ingredient Substitutions & Variations

No rhubarb? No problem! This cake is wonderfully adaptable:

Frozen fruit works – Thaw completely and pat dry with paper towels to avoid a soggy cake. I’ve even used last summer’s frozen rhubarb in a pinch!
Gluten-free swap – Substitute 1:1 gluten-free flour (I like King Arthur’s blend). The texture stays tender, and no one will guess it’s GF.
Zest it up – Add a tablespoon of orange or lemon zest to the batter for a bright, citrusy kick. It cuts the sweetness beautifully.
Berry bonanza – Swap strawberries for raspberries or blackberries if that’s what’s in season. The tartness still plays nicely with rhubarb.

See? Even “simple” can have delicious options!

Serving & Storing Simple Strawberry Rhubarb Cake

Oh, the joy of slicing into this cake while it’s still slightly warm—those strawberry juices oozing into every forkful? Absolute heaven! My favorite way to serve it is with a dollop of barely-sweetened whipped cream or a scoop of vanilla bean ice cream melting over the top. For breakfast (yes, I went there), a drizzle of honey or a dusting of powdered sugar makes it feel extra special.

Store leftovers in an airtight container at room temp for up to 3 days—if it lasts that long! The fridge buys you 5 days, but let slices come to room temp or warm them slightly for that just-baked texture. Pro tip: Pop a slice in the toaster oven for 2 minutes to revive that magic.

Simple Strawberry Rhubarb Cake FAQs

You’ve got questions? I’ve got answers! Here are the things people ask me most about this beloved recipe:

Can I use frozen fruit instead of fresh?
Absolutely! Just thaw frozen strawberries and rhubarb completely first, then pat them dry with paper towels. Those extra juices will make your batter too wet otherwise. I’ve done this in winter when fresh rhubarb’s impossible to find—works like a charm!

How do I keep the cake from getting soggy?
Two tricks: First, don’t overmix the batter—gluten development leads to a dense texture. Second, make sure your fruit is dry before folding it in. If using frozen, press it between paper towels to soak up excess moisture. That’ll give you the perfect tender-but-not-wet crumb.

Can I double this recipe?
You bet! Double everything and bake in a 9×13-inch pan for about 40-45 minutes (still do the toothpick test). It’s perfect for potlucks—I do this all the time and always come home with an empty dish! Check out more cake recipes.

Why did my fruit sink to the bottom?
Toss your chopped fruit with a tablespoon of flour before folding it in! This little hack helps suspend those juicy bits throughout the cake instead of letting them pool at the bottom. Works like magic.

Can I make this cake ahead?
It’s actually better the next day as the flavors meld! Bake it the night before, let it cool completely, then wrap tightly in foil. The texture stays moist, and the fruit flavors deepen. Just give it 10 seconds in the microwave per slice to bring back that fresh-baked warmth.

Nutritional Information

Here’s the scoop on what’s in each slice of this delicious cake (because let’s be real—we’re all curious after that second helping!):

Calories: About 180 per slice
Sugar: 12g (mostly from those sweet strawberries!)
Fiber: 2g (thank you, fruit!)
Protein: 3g (not bad for dessert, right?)

Remember, these are estimates—your actual numbers might vary depending on your exact ingredients. But hey, with all that fresh fruit, I say it practically counts as a health food!

Final Thoughts

There you have it—my foolproof, can’t-mess-it-up Simple Strawberry Rhubarb Cake! I’d love to hear how yours turns out. Did you add a twist? Did your family gobble it up like mine always does? Tag me on Instagram or leave a comment—nothing makes me happier than seeing your baking adventures. Now go grab that rhubarb and get mixing! For more delicious ideas, explore our dessert recipes.