Strawberry Rhubarb Loaf Cake Recipe

There’s something exceptionally comforting about the classic pairing of strawberries and rhubarb, and this Strawberry Rhubarb Loaf Cake captures all of that juicy, sweet-tart magic in a soft, golden crumb. The beauty of this cake isn’t just in its flavor—it comes together in well under fifteen minutes of hands-on work, making it a perfect treat for busy weeknights or spontaneous baking. Each slice is bursting with tender cake, pockets of sweet strawberries, tangy rhubarb, and a delicate dusting of powdered sugar. Whether you’re serving it for dessert, a quick breakfast, or a late-night snack, this loaf is bound to disappear fast.

Ingredients You’ll Need

Let’s walk through the simple, powerful combination that makes this cake so special:

• All-purpose flour: The base for a light, moist crumb.
• Granulated sugar: Sweetens the cake and the fruit topping. Divided for an even flavor throughout.
• Fresh strawberries: For juicy bursts of sweetness in every bite. Tip: Slice them thin to distribute evenly.
• Rhubarb: Brings that essential tangy contrast; slice off the leaf and root ends before chopping.
• Unsalted butter: Softened for easy creaming, creating a moist, tender cake.
• Strawberry jam: Intensifies the strawberry flavor and adds a subtle richness.
• Eggs: Binds everything together, making the cake sturdy yet soft.
• Vanilla extract: Adds warmth and depth to the flavor profile.
• Baking powder: Ensures the loaf rises perfectly every time.
• Salt: Balances all the sweet notes—don’t skip it!
• Powdered sugar: For dusting over the loaf—adds a touch of elegance and sweetness.

Variations

The beauty of this loaf cake is that you can switch things up based on your cravings or what’s in your fridge:

• Other Fruits: Try raspberries or blueberries if you’re out of strawberries, or swap rhubarb for blackberries if you can’t find it.
• Citrus Zest: Add lemon or orange zest to the batter for an extra zing.
• Nutty Crunch: Stir in a handful of sliced almonds or chopped pecans for texture.
• Glaze: Instead of powdered sugar, whisk together powdered sugar and lemon juice for a tangy drizzle.
• Whole Grain: Substitute half the all-purpose flour with whole wheat for a more rustic loaf.

How to Make Strawberry Rhubarb Loaf Cake

Step 1: Prep Your Pan and Oven

Grease and flour a standard loaf pan so your cake slips out easily. Preheat the oven to 350°F—don’t skip this step for even baking!

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat softened butter with 1 cup of sugar until it’s light and fluffy. This is the key to a tender loaf.

Step 3: Add Eggs, Jam, and Vanilla

Beat in the eggs one at a time (so the cake stays smooth, not lumpy). Stir in the vanilla extract and strawberry jam for gorgeous flavor and color.

Step 4: Mix the Dry Ingredients

Add in flour, baking powder, and salt. Mix just until everything comes together—overmixing makes cake tough! Pour the batter into your prepared loaf pan.

Step 5: Prep the Fruit Topping

Toss sliced strawberries and chopped rhubarb with the remaining sugar in a small bowl. Scatter the fruit mixture generously over the top of your batter.

Step 6: Bake

Bake the loaf for 50-55 minutes, or until a toothpick inserted into the center comes out clean—it’s worth following your nose here. The fruit will sink slightly, creating beautiful jammy streaks through the loaf.

Step 7: Cool and Serve

Let the cake cool for about 5 minutes, then carefully turn it out onto a wire rack so the crust stays crisp. Once cooled, dust with powdered sugar and enjoy every bite.

How to Serve

This loaf is a true all-occasion treat. Serve it as-is with coffee or tea, or go the extra mile and:

• Top with freshly whipped cream or vanilla ice cream for dessert.
• Serve slightly warmed with a pat of butter for a cozy breakfast.
• Pair with a glass of cold milk for an afternoon pick-me-up.
• Add a handful of fresh berries on the side for color and freshness.

Make Ahead and Storage

Storing Leftovers

Wrap the cooled cake tightly in plastic wrap or place in an airtight container. It stays fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing

Strawberry Rhubarb Loaf Cake freezes beautifully. Wrap slices or the whole loaf in two layers of plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature.

Reheating

To reheat, simply microwave a slice for 15-20 seconds, or warm gently in a low oven. The fruit will taste fresh and the crumb stays soft.

FAQs

Final Thoughts

Don’t wait for a special occasion to enjoy this Strawberry Rhubarb Loaf Cake. Its simplicity, speed, and brilliant, fruity flavors make it one of those go-to recipes that brightens up any day. Ready in a flash, and destined to be a favorite—so gather your ingredients and start baking. You’ll adore every crumb!

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