Best Strawberry Rhubarb Loaf Cake Recipes

STRAWBERRY RHUBARB CAKE

Strawberry Rhubarb Cake image

Sweet strawberries and tart rhubarb are a perfect match in this simple cake.

Provided by Mary Younkin

Categories Dessert

Time 57m

Number Of Ingredients 7

Ingredients

3 eggs
2 cups sugar
3/4 cup butter (softened)
1 teaspoon vanilla
2 cups all-purpose flour (see note below for gluten-free alternative)
2 cups strawberries, washed and dried as much as possible, chopped very small
1 cup rhubarb, thinly sliced and chopped

Steps:

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!

Nutrition Facts : Calories 242 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

STRAWBERRY RHUBARB COFFEE CAKE

Strawberry Rhubarb Coffee Cake image

Although my coffee cake makes a large pan, it never lasts very long! It's great for a Sunday brunch after church and nice to bring to family reunions, too. -Dorothy Morehouse, Massena, New York

Provided by Taste of Home

Categories Breakfast Brunch Desserts

Time 1h25m

Yield 20 servings.

Number Of Ingredients 20

Ingredients

FILLING:
3 cups sliced fresh or frozen rhubarb (1-inch pieces)
1 quart fresh strawberries, mashed
2 tablespoons lemon juice
1 cup sugar
1/3 cup cornstarch
CAKE:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cut into pieces
1-1/2 cups buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
TOPPING:
1/4 cup butter
3/4 cup all-purpose flour
3/4 cup sugar

Steps:

In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 285mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.