Strawberry Rhubarb Loaf Cake Recipe

This Strawberry Rhubarb Loaf Cake is the kind of treat that instantly makes any day feel brighter. Imagine biting into a soft, buttery slice dotted with jammy pockets of sweet strawberries and tart rhubarb—all ready in about an hour from start to finish. It’s a perfect choice for busy weeknights, whether you’re treating yourself to something special or looking to impress family and friends with minimal effort. The cake strikes a beautiful balance between rich and fresh: the crumb is tender and moist, while every bite bursts with bright fruit flavors. If you love easy bakes and crave a playful mix of sweet and tang, this one is simply irresistible.

Ingredients You’ll Need

Here’s what you’ll want to have on hand and why each ingredient belongs in this recipe:

• All-Purpose Flour: The foundation for a tender crumb that’s never too dense.
• Granulated Sugar: Provides essential sweetness; a portion mixes with fruit to draw out juice and create a jammy topping.
• Fresh Strawberries: Adds pops of sweet, juicy flavor; fresher is better, but frozen works in a pinch (just thaw and drain).
• Rhubarb: Brings a tart edge that balances the sweet richness—don’t skip it if you can help it!
• Unsalted Butter: For richness and a melt-in-your-mouth texture.
• Strawberry Jam: Intensifies the berry flavor and keeps the loaf ultra-moist.
• Eggs: The glue that holds the cake together and gives it structure.
• Vanilla Extract: Adds warmth and rounds out the fruit flavors.
• Baking Powder: Ensures even rising and that satisfying cake lift.
• Salt: Just a dash to keep the sweetness in check and enhance all the flavors.
• Powdered Sugar: A sprinkle over the top for that pretty, bakery-style finish.

Note: Fresh or frozen rhubarb works, but if using frozen, do not thaw before baking to avoid excess moisture.

Variations

Don’t be afraid to riff on this recipe based on what’s in season—or what you have on hand:

• Other Fruits: Swap out strawberries or rhubarb for blueberries, raspberries, or even peaches if you like a less tart flavor.
• Jam Varieties: Raspberry, apricot, or even homemade preserves give a different character to the loaf.
• Gluten-Free: Substitute an all-purpose gluten-free flour blend, just make sure your baking powder is also gluten-free.
• Nutty Crunch: Fold in a handful of toasted sliced almonds, pecans, or walnuts into the batter for extra texture.
• Citrus Zest: Add grated lemon or orange zest to the batter to brighten up the flavors even more.

How to Make Strawberry Rhubarb Loaf Cake

Step 1: Preheat and Prep

Set your oven to 350°F (175°C) and grease a standard loaf pan with butter or a swipe of nonstick spray. A dusting of flour prevents sticking and gives you clean slices later.

Step 2: Cream Butter and Sugar

In a large bowl, beat together the softened butter and 1 cup of the sugar until pale and fluffy—it should look like soft clouds. This step builds the cake’s tender texture.

Step 3: Add Eggs, Vanilla, and Jam

Crack in the eggs one at a time, mixing well after each addition. Stir in vanilla extract and strawberry jam. The batter will look glossy and smell amazing already.

Step 4: Mix Dry Ingredients and Combine

Sprinkle in your flour, baking powder, and salt. Gently mix until everything is just combined—over-mixing can toughen the cake! Scrape the batter into your prepared loaf pan.

Step 5: Toss and Top with Fruit

In a separate bowl, combine the sliced strawberries, chopped rhubarb, and the remaining 1/2 cup sugar. Spoon or arrange this mixture evenly over the batter—no need to press down; the fruit will naturally settle into the cake as it bakes.

Step 6: Bake

Slide the pan into the oven and bake for 50–55 minutes, or until a toothpick poked into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely tent with foil.

Step 7: Cool and Serve

Let the cake rest in the pan for 5 minutes, then carefully turn it out onto a wire rack to cool completely. Finish with a generous dusting of powdered sugar just before serving.

How to Serve

A slice of this Strawberry Rhubarb Loaf Cake is delightful on its own, but feel free to dress it up:

• Paired with Coffee or Tea: It’s the perfect afternoon pick-me-up alongside your favorite hot beverage.
• With Whipped Cream: Top with a dollop for a truly indulgent dessert.
• For Breakfast: A lovely addition to a weekend brunch, lightly toasted and with a smear of butter.
• Ice Cream: Serve slightly warm with a scoop of vanilla or strawberry ice cream for an extra-special treat.

Make Ahead and Storage

Storing Leftovers

Keep your loaf cake fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate; just bring slices to room temperature before eating for best texture.

Freezing

This cake freezes beautifully. Slice it and wrap the pieces in foil or plastic wrap, then pop into a freezer bag. Freeze for up to 2 months. Thaw at room temperature for best results.

Reheating

If you like your cake warm, simply microwave individual slices for about 10 seconds or toast lightly in a toaster oven. This revives the buttery texture and makes the fruit extra fragrant.

FAQs

Final Thoughts

There’s something special about baking a cake that’s this easy yet delivers such a big pay-off in flavor and comfort. If you’re craving something a little different for dessert or even breakfast, give this Strawberry Rhubarb Loaf Cake a try. With every slice, you’ll get juicy fruit, buttery cake, and joy in every bite. Happy baking—and don’t hesitate to make it your own!

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