Strawberry Rhubarb Spoon Cake

Course: Bakery, Cakes, Dessert

Cuisine: American

Keyword: Rhubarb recipes, Strawberry recipes,, Strawberry Rhubarb Cake

Prep Time: 25

Cook Time: 55

Total Time: 1 20

Servings: servings

Calories: 378kcal

A tender vanilla cake with fresh strawberries and rhubarb, topped with a buttery brown sugar-almond streusel and finished with additional fruit for a beautiful rustic presentation. Perfect for spring and early summer baking.

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Ingredients

Streusel Topping

½ cup all-purpose flour 65 g
½ cup almond flour 45 g
⅓ cup packed light brown sugar 70 g
¼ teaspoon salt
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
5 tablespoons cold unsalted butter cubed (70 g)

Fruit

1½ cups sliced strawberries
1¼ cups thinly sliced rhubarb about ⅛-inch thick
1 tablespoon granulated sugar
1 tablespoon all-purpose flour

Cake Batter

1½ cups plus 1 tablespoon all-purpose flour 190 g
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon ground cardamom
½ cup 1 stick unsalted butter, room temperature (115 g)
¾ cup granulated sugar 150 g
2 large eggs
1½ teaspoons vanilla extract
½ cup full-fat Greek yogurt or sour cream 120 g

Instructions

Prepare the Pan

Preheat the oven to 350°F (175°C).
Line and lightly butter a 9-inch springform pan or an 8-inch square baking pan.

Make the Streusel

In a medium bowl, combine the all-purpose flour, almond flour, brown sugar, salt, and cinnamon.
Add the cold butter and rub it into the dry ingredients with your fingertips until crumbly clumps form.
Refrigerate while preparing the cake batter.

Prepare the Fruit

Place the strawberries and rhubarb in a small bowl.
Toss with the sugar and let stand for 10–15 minutes.

Make the Cake Batter

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream the butter and sugar until pale and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Add the dry ingredients in two additions, alternating with the yogurt, mixing just until combined.

Assemble the Cake

Drain the fruit, reserving several strawberry slices and rhubarb pieces for decorating the top.
Toss the drained fruit with the 1 tablespoon flour.
Gently fold the fruit into the batter.
Spread the batter evenly into the prepared pan.
Sprinkle the streusel evenly over the batter.
Arrange the reserved strawberries and rhubarb over the streusel.

Bake

Bake for 45–55 minutes, or until the center is set and a tester inserted near the center comes out clean.
The streusel should be golden brown, and the fruit tender.

Cool and Serve

Allow the cake to cool in the pan for 30–40 minutes before slicing.
Serve slightly warm or at room temperature.

Notes

Draining the macerated fruit prevents excess moisture from making the cake dense.
Store covered and refrigerated for up to 4 days.

Nutrition