Can I use frozen strawberries or rhubarb?

Absolutely! Just thaw and drain any excess liquid from the fruit before using. Frozen fruit can be a little wetter, so pat it dry for best results.

What if I can’t find rhubarb?

If rhubarb is out of season, swap in tart apples or extra strawberries. The unique tang will be absent, but you’ll still get a delicious loaf.

Do I have to use an electric mixer?

A mixer makes the butter and sugar super fluffy, but you can use a sturdy whisk or a wooden spoon and some elbow grease—just make sure to blend well.

Why does the fruit go on top and not mixed in?

By placing the fruit on top, you create gorgeous fruit streaks and prevent the batter from becoming too wet. If you prefer fruit folded in, toss it with a little flour to keep the texture just right.

Strawberry Rhubarb Loaf Cake Recipe

Description

This Strawberry Rhubarb Loaf Cake is a moist, tender loaf bursting with the tangy flavor of rhubarb and sweet, juicy strawberries. Enhanced with a touch of strawberry jam, this easy-to-make dessert is perfect for spring and summer gatherings, and features a crisp sugar-fruit topping with a beautiful finish of powdered sugar.

Ingredients

Units Scale

Dairy & Eggs

3/4 cup (1 1/2 sticks) unsalted butter, softened
3 eggs

Dry Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Sugars & Sweeteners

1 1/2 cups granulated sugar, divided
1/4 cup strawberry jam
Powdered sugar, for serving

Fruits

1 cup fresh strawberries, sliced
1 stalk rhubarb, chopped (top and end removed)

Flavorings

2 teaspoons vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan to prevent sticking and ensure easy removal of the cake.
Cream Butter and Sugar: In a large bowl, beat the butter with 1 cup of the granulated sugar using an electric mixer until the mixture is light and fluffy. This step incorporates air, resulting in a tender loaf.
Add Eggs, Vanilla, and Jam: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and strawberry jam, stirring to blend evenly for enhanced fruitiness.
Mix Dry Ingredients: Add the all purpose flour, baking powder, and salt to the mixture. Stir until just incorporated; avoid overmixing to keep the loaf tender.
Prepare Fruit Topping: In a small bowl, combine the sliced strawberries, chopped rhubarb, and the remaining 1/2 cup of granulated sugar. Mix to coat the fruit thoroughly.
Assemble the Loaf: Pour the batter into the prepared loaf pan, smoothing the top. Evenly arrange the sugared strawberry and rhubarb mixture over the top of the batter.
Bake: Place the pan in the center of the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool: Allow the cake to cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely. This prevents it from becoming soggy.
Serve: Once cooled, dust the loaf with powdered sugar, slice, and serve. Enjoy your homemade Strawberry Rhubarb Loaf Cake!

Notes

Make sure butter is fully softened for easy creaming.
Use fresh, ripe strawberries for maximum flavor.
Let the loaf cool completely before slicing for neat slices.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
You can substitute raspberry jam for strawberry jam if desired.

Nutrition

Serving Size: 1 slice (1/8 loaf)
Calories: 350
Sugar: 32g
Sodium: 190mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg