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strawberry rhubarb cake

Strawberry Rhubarb Cake

This strawberry-rhubarb cake combines complementary flavors with appealing textures for a summer-ready dessert. The tart rhubarb balances the sweetness of strawberries, creating a thick, jammy filling that stays intact when sliced. Layers of crushed Rice Chex crust, smooth fruit filling, and crumbly coffee cake topping deliver satisfying contrast. The straightforward recipe requires no special techniques or hard-to-find ingredients, yet results in an impressive dessert that guests will ask for by recipe.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups strawberries
  • 2 cups chopped rhubarb
  • 1 1/2 tablespoons lemon juice
  • 2/3 cup granulated sugar for fruit filling
  • 1/4 cup cornstarch
  • 3 cups Rice Chex crushed
  • 1 cup granulated sugar for cake batter
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup butter
  • 1 1/4 cups milk
  • 2 large eggs beaten
  • 1/2 teaspoon almond extract
  • 1/2 cup all-purpose flour for topping
  • 2/3 cup granulated sugar for topping
  • 1/4 cup butter for topping

Method
 

  1. Begin by preparing the fruit filling, which forms the heart of this cake. In a covered saucepan over low heat, cook 2 cups strawberries and 2 cups chopped rhubarb for 10 minutes.
  2. Then add 1 1/2 tablespoons lemon juice along with a mixture of 2/3 cup granulated sugar and 1/4 cup cornstarch. Continue cooking for 8 minutes or until the mixture thickens, stirring constantly to guarantee even cooking. Set the filling aside to cool slightly while you prepare the cake batter.
  3. For the cake base, combine 3 cups crushed Rice Chex, 1 cup granulated sugar, 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl and mix well. Cut in 1 cup butter until the mixture becomes crumbly.
  4. Add 1 1/4 cups milk, 2 large beaten eggs, and 1/2 teaspoon almond extract, mixing until just combined.
  5. Reserve 1 cup of this batter, then pour the remaining batter into a greased and floured 9x13 pan. Spoon the cooked strawberry-rhubarb mixture evenly over the batter, then dollop and spread the reserved batter over the top.
  6. For the finishing touch, combine 1/2 cup all-purpose flour and 2/3 cup granulated sugar in a bowl, then cut in 1/4 cup butter until crumbly.
  7. Sprinkle this streusel topping evenly over the cake batter. Bake at 350°F for 1 hour, until the cake is golden brown and a toothpick inserted into the cake (not the filling) comes out clean. Allow the cake to cool in the pan before serving to prevent the layers from shifting.

Notes

What To Serve With Strawberry Rhubarb Cake

After you’ve nailed down your flavor tweaks and gotten that cake looking picture-perfect, the real question becomes what you’re actually going to serve alongside it. I think vanilla ice cream is basically non-negotiable here—that cold creaminess melts right into the warm cake’s fruity filling, and honestly, it’s the move. Whipped cream works too if you’re feeling lighter, though I’d add a touch of almond extract to echo the cake’s flavors.
Fresh whipped cream with a pinch of sugar brings out the strawberry notes, while Greek yogurt adds tang that cuts through the sweetness. Some folks go for a simple dusting of powdered sugar or a drizzle of lemon glaze, which I appreciate because they don’t compete with what’s already happening on the plate.
The real secret? Whatever you choose, serve that cake warm. Temperature matters more than most people realize, trust me on this one.