Can I use only strawberries or only rhubarb?

Absolutely! If you prefer a purely sweet or tart flavor, feel free to double up on strawberries or rhubarb. Just keep the total fruit amount the same to maintain the cake’s texture.

Is it necessary to peel rhubarb?

Not at all—just give your rhubarb stalks a good rinse and chop off the top and tail. The peel adds color, and once baked, it becomes tender, blending right into the cake.

My fruit sunk to the bottom. What happened?

If your batter is too thin, fruit can sink. To help fruit stay put, gently toss with a tablespoon of flour before scattering them on the batter. Also, avoid overmixing after adding dry ingredients.

Can I reduce the sugar in the recipe?

You can, but keep in mind rhubarb is quite tart. If reducing, try cutting just 1/4 cup from the batter or fruit mixture first, and taste to see if the balance is right for you.

Strawberry Rhubarb Loaf Cake Recipe

Description

This Strawberry Rhubarb Loaf Cake is a tender, moist loaf bursting with the sweet and tart combination of fresh strawberries and rhubarb. A hint of strawberry jam enhances the fruit flavors, while a topping of powdered sugar adds the perfect finishing touch. Balanced with rich butter and a delicate crumb, this cake is great for breakfast, dessert, or a lovely snack with tea.

Ingredients

Units Scale

Main Ingredients

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

For the Batter

3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup granulated sugar
3 eggs
2 teaspoons vanilla extract
1/4 cup strawberry jam

Fruit Topping

1 cup fresh strawberries, sliced
1 stalk rhubarb, chopped, top and end removed
1/2 cup granulated sugar

For Serving

Powdered sugar, for dusting

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Instructions

Prepare the Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan to prevent sticking.
Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat together the softened butter and 1 cup of granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and strawberry jam until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
Prepare the Fruit Topping: In a small bowl, combine the sliced strawberries, chopped rhubarb, and the remaining 1/2 cup granulated sugar. Stir to coat the fruit evenly.
Assemble the Loaf: Pour the batter into the prepared loaf pan, smoothing the top. Evenly arrange the strawberry and rhubarb mixture over the batter.
Bake: Place the pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Then, turn the loaf out onto a wire rack and let it cool completely.
Serve: Once cooled, dust the loaf with powdered sugar. Slice and enjoy!

Notes

For best results, use fresh strawberries and rhubarb, but frozen can be used if thawed and drained.
The loaf keeps well in an airtight container at room temperature for up to 3 days.
Customize by swapping or adding other berries if desired.
If you prefer a less sweet loaf, reduce the sugar in the fruit topping slightly.

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 320
Sugar: 32g
Sodium: 190mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 1g
Protein: 4g
Cholesterol: 76mg