Strawberry Rhubarb Pound Cake: Easy Summer Dessert Recipe

Name: Strawberry Rhubarb Pound Cake
Prep time: 15 min
Cook time: PT-486335H45M52S
Total time: PT-486335H45M52S
Cuisine: American
Ingredients: 2 sticks butter, softened (1 cup); 1 cup + 2 tablespoons sugar, divided; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 cup fresh rhubarb, diced; 1 cup fresh strawberries, diced

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When the weather warms up and strawberries and rhubarb are in season, there’s no better way to enjoy these fruits than in a delicious Strawberry Rhubarb Pound Cake. This simple, moist cake is filled with the perfect balance of sweet strawberries and tangy rhubarb, making it an ideal treat for summer. Whether you’re looking for a light dessert or a satisfying breakfast option, this pound cake delivers both flavor and nostalgia.

Why This Strawberry Rhubarb Pound Cake is a Must-Try

This Strawberry Rhubarb Pound Cake is not only quick and easy to make but also a crowd-pleaser. It’s a perfect choice for family gatherings, summer picnics, or just a sweet treat to enjoy with your morning coffee. The cake is subtly sweet, making it versatile enough to pair with a scoop of ice cream or enjoyed on its own. What’s more, it’s incredibly moist and tender, thanks to the natural juices from the strawberries and rhubarb, ensuring each bite is a burst of flavor.

Ingredients for Strawberry Rhubarb Pound Cake

Here’s what you’ll need to make this delicious cake:

Butter: Provides richness and moisture to the cake.

Sugar: Sweetens the batter and helps balance the tartness of the rhubarb.
Eggs: Essential for structure and texture.
Vanilla extract: Adds a subtle, comforting flavor.

All-purpose flour: Forms the base of the cake, creating its light and airy texture.
Fresh rhubarb: The star of the cake, bringing its unique tartness.
Fresh strawberries: Their sweetness complements the rhubarb’s tartness.

Alternative Ingredient Suggestions

If you’re missing an ingredient or looking to make substitutions, here are a few suggestions:

Butter: Swap half of the butter with unsweetened applesauce for a lower-calorie version.
Flour: Cake flour can be used instead of all-purpose flour for a finer texture.

Nuts: Add walnuts or pecans to give your cake a satisfying crunch.

How to Make Strawberry Rhubarb Pound Cake

Follow these simple steps to create a perfect Strawberry Rhubarb Pound Cake:

Preheat the Oven: Set your oven to 350°F (175°C) and lightly grease a 9×5 loaf pan. For easy removal, line it with parchment paper.

Prepare the Batter: In a large mixing bowl, beat softened butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add flour and mix on low speed to prevent over-mixing.
Add Fruit: Gently fold in the diced strawberries and rhubarb until evenly distributed throughout the batter.
Bake: Pour the batter into the prepared pan and top with the remaining sugar. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely.

Tips & Tricks for the Best Strawberry Rhubarb Pound Cake

Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for even mixing.
Don’t Overmix: Mix the ingredients just until combined to avoid a dense cake.

Use Fresh Fruit: Fresh strawberries yield the best results, but thawed frozen strawberries can work in a pinch.
Be Patient: Beat the butter and sugar for at least 3 minutes to create air bubbles, ensuring a light and fluffy cake.

Pairing Ideas and Variations

This Strawberry Rhubarb Pound Cake is delicious on its own, but you can elevate it by pairing it with a variety of sides or toppings. Serve it with a scoop of vanilla ice cream for a richer dessert or a dollop of whipped cream for extra indulgence. For a more decadent touch, drizzle it with a lemon glaze or serve it alongside a fruit salad.

Storage: Leftovers can be stored at room temperature for up to 3 days or in the refrigerator for up to 4 days. If you have extra cake, you can also freeze it for up to 3 months—just make sure to wrap it tightly in plastic wrap.

Seasonal and Health Benefits of Strawberry Rhubarb Pound Cake

This cake is a fantastic way to celebrate the bounty of fresh, seasonal fruits. Strawberries are packed with antioxidants, while rhubarb provides a good source of dietary fiber. Together, they create a dessert that not only tastes great but also offers nutritional benefits. Whether you’re enjoying it on a warm summer day or as a cozy treat in the fall, this Strawberry Rhubarb Pound Cake is always in season!

Conclusion

In conclusion, this Strawberry Rhubarb Pound Cake is a delightful dessert that combines the sweet, juicy flavor of strawberries with the tartness of rhubarb, creating a perfect balance of flavors. With its simple ingredients and easy steps, it’s a great option for both beginner and experienced bakers alike. Whether you’re serving it at a summer gathering or enjoying it as a comforting snack with your afternoon tea, this cake will quickly become a family favorite. Don’t forget to try the variations and tips to make it your own!

FAQ Section

Can I use frozen strawberries and rhubarb for this recipe?

Yes! While fresh strawberries and rhubarb yield the best texture and flavor, you can absolutely use frozen fruit. Just be sure to thaw them and drain any excess moisture before adding them to the batter to prevent the cake from becoming too soggy.

How long can I store this Strawberry Rhubarb Pound Cake?

This cake can be stored at room temperature for up to 3 days, as long as it is covered to maintain moisture. If you need to store it for longer, keep it in an airtight container in the fridge for up to 4 days or freeze it for up to 3 months.

Can I substitute rhubarb with other fruits?

Yes, rhubarb can be substituted with other fruits like apples, peaches, or blueberries if you’re looking for a different flavor profile. The recipe is versatile, so feel free to get creative with the fruit you use!

Why is my pound cake dense?

If your pound cake turned out dense, it could be due to overmixing the batter, too much flour, or not beating the butter and sugar enough. Be sure to mix the butter and sugar for at least 3 minutes to incorporate air and prevent the cake from being too heavy. Additionally, adding the flour gradually helps maintain a lighter texture.

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