Strawberry Rhubarb Loaf Cake, a soft and moist sponge cake that is packed with big Spring and early Summer flavours. The natural tartness of the fresh rhubarb pairs wonderfully well with the sweetness of the strawberries to create a dessert that is indulgent and comes together quickly in just one bowl. Perfect for a sweet breakfast or an afternoon tea.
With later Spring comes warmer, sunnier days and the perfect excuse to hold an afternoon tea party. I have an excellent afternoon tea menu which is full of delicious sweet and savoury recipes. And this strawberry and rhubarb cake is an excellent addition.
It's also rhubarb season, which makes it easily-available and perfect for any bake or even savoury dishes. I do love rhubarb on its own too, but pair it with strawberries, and you get a winning combo.
I also made strawberry and rhubarb jam, strawberry and rhubarb pie and strawberry, rhubarb and gooseberry crumble and I can guarantee you that you will love using this combo.
Loaf cakes are old-fashioned, but very popular bakes that the whole family enjoys. And while the baking time isn't quite short, this cake takes on hour in the oven, the prep is minimal and pretty much zero effort goes into it.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- rhubarb - fresh rhubarb is by far the best option, it holds its shape well and has the right texture. If you use frozen one, thaw well and drain the liquid
- strawberries - I used fresh strawberries too for the best result, the frozen ones have too much liquid which could make the loaf too soggy
- flour - I used self-raising flour, but if you have plain flour only, add one teaspoon of baking powder for a better lift
- sugar - granulated sugar for the sponge and light brown sugar for a crunchy topping
- vanilla extract - optional, however if does add a nice flavour, so I highly recommend it
- melted butter - I used salted butter, unsalted also works. Or you can swap the butter for vegetable oil, the sponge will be lighter, but less rich
- milk - use full-fat milk if you can, it's creamier and makes the sponge rich, semi-skimmed is the next best option
Step-by-step photos and instructions
- in a large mixing bowl, add the granulated sugar and eggs, and use a hand mixer to beat them well until pale yellow and double in volume
- sift in the flour, add the vanilla extract, melted butter and milk and use a spatula to mix well until combined
- chop the rhubarb and strawberries in small cubes and add them to a separate bowl
- add one tablespoon of flour to the chopped fruit, and mix well to coat
- add the floured fruit to the batter and use a spatula to mix until fully incorporated
- line a standard loaf tin with non-stick paper, and transfer the batter in a single layer
- sprinkle over the light brown sugar and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 60 minutes or until a skewer inserted in the middle comes out clean
Expert tips
Don't skip coating the fruit in flour, it keeps them evenly distributed and prevents them from sinking to the bottom of the tin. You can use cornflour (corn starch) too instead of plain flour, both work just as well.
Avoid overmixing the batter, it can make the loaf dense instead of soft and moist. Overmixing develops gluten, so once the batter has come together, just mix gently with the spatula when adding the fruit rather than the hand mixer.
Always check for doneness with a skewer, sometimes the cake might look baked on top, but in the middle is still raw, which will make the cake sink in the middle.
Other fruit sponge cakes you might like
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Easy Strawberry Rhubarb Loaf Cake
Ingredients
- 250 g self-raising flour (2 cups)
- 150 g granulated sugar (¾ cup)
- 125 ml full-fat milk (½ cup)
- 120 ml melted butter (½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 200 g rhubarb, chopped (1 ½ cups)
- 150 g strawberries, chopped (1 cup)
- 1 tablespoon plain flour (to coat the fruit)
- 1 tablespoon light brown sugar
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- In a large mixing bowl add the granulated sugar and eggs, and use a hand mixer to beat them until pale yellow and double in volume.
- Sift in the flour, add the vanilla extract, melted butter and milk, and use a spatula to mix everything.
- Add the chopped fruit to a separate bowl, add one tablespoon of flour and mix well to coat the fruit.
- Add the fruit to the batter, and mix gently with the spatula to incorporate it.
- Line a standard loaf tin with non-stick paper, and transfer the batter to it in an even layer.
- Sprinkle over the light brown sugar.
- Bake for 55-60 minutes or until a skewer inserted in the middle comes out clean.
- Allow the cake to cool down completely before slicing.
Video
Notes
- Don't skip coating the fruit in flour, it keeps them evenly distributed and prevents them from sinking to the bottom of the tin.
- You can use cornflour (corn starch) too instead of plain flour, both work just as well.
- Avoid overmixing the batter, it can make the loaf dense instead of soft and moist.Â
- Always check for doneness with a skewer, sometimes the cake might look baked on top, but in the middle is still raw, which will make the cake sink in the middle.
Nutrition
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