Easy Strawberry Rhubarb Loaf Cake

A white plate with a sliced fruit loaf and a partially visible slice of cake.

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Easy Strawberry Rhubarb Loaf Cake

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: British

Servings: loaf

Calories: 2684kcal

Author: Daniela Apostol

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

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.
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