Strawberry Rhubarb Crumb Cake

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 04/30/19
Strawberry rhubarb cake recipe

The Spruce / Cara Cormack
Prep: 20 mins
Cook: 45 mins
Total: 65 mins
Servings: 24 servings
Nutritional Guidelines (per serving)
218 Calories
11g Fat
27g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 218
% Daily Value*
Total Fat 11g 15%
Saturated Fat 5g 26%
Cholesterol 57mg 19%
Sodium 251mg 11%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Protein 3g
Calcium 61mg 5%
*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.

Ingredients

  • Filling:
  • 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
  • Cake:
  • 1 1/2 cups/7 ounces all-purpose flour (spoon and sweep)
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoons salt
  • 1 stick (4 ounces) butter (softened)
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • Topping:
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 5 tablespoons melted butter
  • Optional: 1/2 cup chopped pecans

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.

    Butter
    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.

    Rhubarb
    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.

    Topping
    The Spruce / Cara Cormack

  13. Bake for about 45 minutes, or until the cake is firm and topping is lightly browned.

    Bake
    The Spruce / Cara Cormack

  14. Serve and enjoy!

    Strawberry rhubarb cake
    The Spruce / Cara Cormack

Tips

  • 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. 

Recipe Tags: