Strawberry Rhubarb Crumb Cake Recipe

Strawberry rhubarb cake recipe

The Spruce / Cara Cormack

Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 24 servings
Yield: 1 cake
Nutrition Facts (per serving)
189 Calories
8g Fat
28g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 189
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 35mg 12%
Sodium 113mg 5%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 2g
Vitamin C 10mg 48%
Calcium 34mg 3%
Iron 1mg 4%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delectable crumb cake is a great way to use this season's rhubarb and strawberries. Serve this cake as a coffee cake for brunch or breakfast, as a dessert cake, or take it along to a potluck.



  • 2 cups thinly sliced rhubarb, about 1/2-inch thickness

  • 1 pint strawberries, cleaned, hulled, and sliced, and lightly mashed

  • 1 tablespoon lemon juice

  • 2/3 cup granulated sugar

  • 3 tablespoons cornstarch


  • 1 1/2 cups (7 ounces) all-purpose flour, measured with the spoon and sweep method

  • 1/4 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1/4 teaspoons salt

  • 4 ounces (1/2 cup) unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1/2 cup sour cream

  • 1 1/2 teaspoons pure vanilla extract


  • 3/4 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 1/8 teaspoon ground nutmeg

  • 5 tablespoons (2 1/2 ounces) unsalted butter, melted

  • 1/2 cup chopped pecans, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for strawberry rhubarb cake
    The Spruce / Cara Cormack
  2. Grease and flour a 9-inch springform pan.

    Grease pan
    The Spruce / Cara Cormack
  3. Combine the rhubarb, mashed strawberries, lemon juice in a medium saucepan.

    Rhubarb in pan
    The Spruce / Cara Cormack
  4. Combine the 2/3 cup sugar and cornstarch and add to the fruit mixture. Bring to a simmer, stirring. Reduce heat to low and simmer, stirring, until thickened. Remove from heat and let cool.

    Combine cornstarch
    The Spruce / Cara Cormack
  5. Heat oven to 350 F.

  6. Combine the 1 1/2 cups flour, soda, baking powder, and salt in a bowl.

    Combine flour
    The Spruce / Cara Cormack
  7. In a large mixing bowl, beat 1 stick of butter with the 3/4 cup granulated sugar until light and fluffy.

    The Spruce / Cara Cormack
  8. Beat in the eggs and sour cream. Then beat in vanilla.

    Add vanilla
    The Spruce / Cara Cormack
  9. Slowly beat in the flour mixture until smooth and blended. Spread in the prepared pan.

    Batter in pan
    The Spruce / Cara Cormack
  10. Spoon cooled filling mixture over the cake batter.

    The Spruce / Cara Cormack
  11. Combine the 3/4 cup flour, 1/2 cup granulated sugar, cinnamon, nutmeg, 5 tablespoons melted butter, and chopped pecans, if using, and mix well.

    Combine ingredients
    The Spruce / Cara Cormack
  12. Sprinkle evenly over the filling layer.

    The Spruce / Cara Cormack
  13. Bake for about 45 minutes, or until the cake is firm and topping is lightly browned.

    The Spruce / Cara Cormack
  14. Serve and enjoy!

    Strawberry rhubarb cake
    The Spruce / Cara Cormack


  • Weighing is the most accurate method of measuring four. If the recipe specifies weight, weigh the flour.
  • Always use a dry measuring cup for measuring flour. Never use a liquid measuring cup.
  • If a recipe does not tell you how to measure or give a weight, use the 4 1/2 ounces/128 grams spoon and sweep method. 

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