Strawberry Rhubarb Crumb Cake

Strawberries and rhubarb combine with a crumb topping to create a delicious summer cake.

I’ve mentioned before that Eric and I subscribe to the weekly organic delivery service, Door to Door Organics. We absolutely love the service since most of the organic produce in our nearby grocery stores is kind of hit or miss. I should mention that Door to Door Organics does use local produce, they just make it much easier to find! One thing about a delivery service like this though, you have to remember to customize it. Last week we neglected to customize our box, so we ended up with a bunch of rhubarb.

Rhubarb has never really been my thing. In my mind, it’s kind of like celery’s prettier and tarter sister – even though it tastes absolutely nothing like celery. I tried pawning some of on our neighbors, but they had zero interest in taking a few stalks – it is stalks, right? – so, I thought I’d create a few rhubarb desserts to share with you lovely people instead.

I’ve made a rhubarb cake at one point in my life, but typically it’s not a go to ingredient in my kitchen. If you’ve never tasted rhubarb, it’s hard to actually describe the flavor aside from the fact that it is super tart. Like whoa – tart. And this is coming from someone that can shovel tart candy in my face by the fistful. That’s an attractive visual, isn’t it? Back to rhubarb..

strawberryrhubarbcrumbcakeIn my opinion, rhubarb needs sugar in its life. Once those two ingredients meet, the rhubarb completely transforms itself into something that is not only beautiful, but also delicious. I’ve actually heard of people eating rhubarb raw with salt. Totally not my thing. However, I am a lover of salt on watermelon, so who am I to judge anyone’s rhubarb eating ways. I just know I like mine with sugar, and lots of it!

I don’t think I’ve ever met anyone that didn’t like a sweet, juicy strawberry, though. Since these baked goods get shared with a myriad of people in my life, some of whom may not be keen to try new things, I decided pairing strawberries with my ton of rhubarb is the way to go.

This Strawberry Rhubarb Crumb Cake comes together in a snap, and even the most skeptical dessert eater in your bunch will love it. Sweet strawberries mellow out the tart rhubarb to make one delectable dessert that you won’t be able to stop eating. Remember, friends – sharing is caring! And sharing this Strawberry Rhubarb Crumb Cake is definitely caring.

Strawberry Rhubarb Crumb Cake

Yield: 16 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes


For the Streusel

  • 6 tablespoons unsalted butter, melted, plus room-temperature butter for pan
  • 1 cup all-purpose flour, plus more for pan
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt

For the Cake

  • 1 cup chopped rhubarb (1/2 inch pieces)
  • 1 cup chopped strawberries
  • 1 tablespoon light brown sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup confectioners' sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter and flour parchment and pan, tapping out excess flour.
  2. Make the streusel: In a medium bowl, whisk together melted butter, brown sugar, and salt. Add flour and mix with a fork until large crumbs form. Refrigerate until ready to use.
  3. Make the cake: In a medium bowl, combine rhubarb, strawberries, brown sugar, and 1/4 cup flour.
  4. In another medium bowl, whisk 3/4 cup flour, baking powder, and salt.
  5. In a large bowl, using an electric mixer, beat butter and confectioners' sugar until light and fluffy, about 3 minutes.
  6. Beat in eggs, one at a time; turn the mixer to low speed and add in vanilla. Gradually add in the flour mixture, mixing until just combined.
  7. Spread batter in prepared pan. Sprinkle with rhubarb and strawberry mixture and top with streusel.
  8. Bake cake for 45-50 minutes or until the top is golden and a toothpick inserted in center comes out with moist crumbs attached.
  9. Let cool completely in pan. Using paper overhang, lift cake from pan.
  10. Cut into 16 bars.


  • Cake will keep in an airtight container at room temperature for up to 3 days.
Recipe slightly adapted from Martha Stewart.

29 Responses to “Strawberry Rhubarb Crumb Cake”

  1. Gerlinde — June 3, 2014 at 11:17 pm

    This looks like a terrific, yummy cake, something you would find in a German bakery for an afternoon snack. I could have a piece right now.


  2. I have never really tasted rhubarb! We just don’t seem to get it here ! But I’m starting to get an idea of how these might taste! I eat my watermelon with salt too! It just somehow enhances the whole watermelon flavor for me! Back to this crumb cake… I AM LOVING IT! I love strawberries and eat them by the handful when they are in season and using them in this cake sounds like the perfect thing to do!


  3. Such a pretty cake – and fabulous flavour!


  4. Asia — June 4, 2014 at 9:04 am

    1 cup chopped pound rhubarb? So one cup or one pound? :) My family thinks the best way to eat rhubarb is in a pie or crisp. Google strawberry rhubarb streusel pie, the recipe we use is on but we use straight rhubarb and no strawberries. (and we increase the flour or it gets runny).


    • Jamie — June 20, 2014 at 8:04 am

      Hi Asia, it’s actually 1 cup. I fixed it in the recipe. Sorry about that.
      – Jamie

  5. Vickie S. — June 4, 2014 at 9:09 am

    Mmmmmm! Any recipe with the words “crumb cake” in it are right up my alley and this one looks super yummy!


    • Jamie — June 4, 2014 at 11:09 pm


      Thank you so much! I agree, the crumb is the best part :). Have a wonderful day and thanks for following MBA!


  6. Alice // Hip Foodie Mom — June 4, 2014 at 11:03 am

    This strawberry rhubarb crumb cake looks great!! I guess getting the rhubarb in your Door to Door Organics delivery was meant to be! I like it but I’m not crazy about it. . but definitely want to try this recipe, esp with the strawberries! love and pinned!


  7. Rebecca — June 4, 2014 at 11:39 am

    Rhubarb = pure awesome. My grandmother sent some down to me with some visiting family so I can enjoy a little bit of heaven. By “some” I mean a whole shopping bag full of it. Yippeeeee! That stuff doesn’t grow down here and on the rare occasion the grocery store has it, they charge $7.98/pound. Seriously. OUCH. So she gave me some that she grew in her yard. Just another reason to love her.

    Anyway, my question is this, what is that first line? “1 cup chopped pound rhubarb” Is it a cup or is it a pound?



    • Jamie — June 20, 2014 at 8:03 am

      Rebecca, sorry about that. It’s been fixed. It should be 1 cup. I’m pretty sure I never would have tried rhubarb if it were $8 a pound!
      – Jamie

  8. Celia Becker — June 4, 2014 at 11:49 am

    I am such a fan of everything rhubarb and have several plants growing in my kitchen garden. I am going to use some of my home grown rhubarb to try your recipe. Thanks!


    • Jamie — June 4, 2014 at 11:07 pm


      Home grown is definitely the best! Please stop back and let us know your experience in making the cake! Have a great day.


  9. Emilie — June 4, 2014 at 1:05 pm

    I love rhubarb. I used to eat the stalks as a kid dipped in a bowl of sugar. I love how sour it is!
    Now that I am an adult I make my grandma’s a strawberry rhubarb crisp all the time.

    You can cut up the rhubarb and freeze it in quart size baggies and it keeps really well.

    The recipe off the top of my head:

    Strawberry Rhubarb Crisp: (I usually make it gluten free so my mom can enjoy it too)

    4 cups cut up rhubarb…can be frozen…no need to thaw
    1-16 oz frozen sweetened strawberries (original recipe uses the 12 oz size)…can be frozen, no need to thaw
    3 Tbl flour (regular or brown rice)
    3/4 to 1 cup sugar

    bring all of these ingredients to a boil to dissolve the sugar. Pour into a 9×13 pan.

    In a separate bowl combine 3/4 cup oats (rolled or gluten free), 3/4 cups flour (regular or brown rice), 3/4 cup brown sugar and 1 stick of butter…make into a crumble (I use my hands). Sprinkle on top of the strawberry/rhubarb mixture.

    Bake at 350 for 35-40 minutes (til browned and bubbly).

    Serve hot with vanilla ice cream!


    • Jamie — June 4, 2014 at 11:05 pm


      Thanks so much for the recipe! I’ll have to try it :). Have a great day and thank you for following MBA!


  10. Maegan — June 4, 2014 at 1:45 pm

    This looks so fabulous, Jamie! I’ve always been intimidated by rhubarb for some reason so my goal is start baking with it more this summer and this cake is on my list for sure!


    • Jamie — June 4, 2014 at 11:03 pm


      Thank you so much! I’m glad to hear that you’ll give the recipe a try, let us know how it goes! Have a fantastic day.


  11. Mary miller — June 4, 2014 at 1:49 pm

    Your recipe came at the perfect time a friend have me some fresh rhubarb from her garden this morning. Since I had everything on hand I went ahead and have them a try, they are in the oven as I’m typing this and smell delicious!


    • Jamie — June 4, 2014 at 11:02 pm


      That’s fantastic! I’m happy to help :). Please let us know your experience with the recipe and thank you for following MBA!


    • Mary miller — June 5, 2014 at 6:41 am

      This cake was perfect!! The sweet cake complimented the tart rhubarb so well, even my three year old liked it. I will be using this recipe more in the future :)

  12. I’ve never had rhubarb with salt either, but I agree that sugar makes it taste great. I have rhubarb and will get some strawberries so I can try this soon. Thanks for the recipe. Beautiful pics!


    • Jamie — June 4, 2014 at 11:01 pm


      Thanks so much! Please stop back and let us know your experience making the cake! Have a wonderful day.


  13. sara — June 4, 2014 at 9:19 pm

    Yummy! This looks lovely! I am a huge rhubarb fan. :)


    • Jamie — June 4, 2014 at 10:58 pm


      Thanks so much! Have a great day and thank you for following MBA!


  14. Cara — June 6, 2014 at 12:36 pm

    I’m right there with you–not much of a rhubarb fan either BUT if said rhubarb is covered with a beautiful crumb topping then I am all in! This looks so good…


  15. Adam — July 4, 2014 at 7:51 am

    Just in case anyone was wondering, mostly because I was, this recipe will yield approximately 3,487 calorie cake. Yowza!


  16. Mairi — March 4, 2015 at 1:10 pm

    Rhubarb is an absolute spring time staple in my house, mainly for crumble with custard on top. Here in the UK it’s so beloved we have a boiled sweetie (candy) called rhubarb and custard, a real nostalgia trip. And in Yorkshire there’s an area called the Rhubarb Triangle, where they grow forced rhubarb. It’s grown in sheds, sealed to outside light, with only candles to light it. This makes it grow quicker I believe and I’m told you can hear it growing. It’s sometimes called champagne rhubarb because the taste is so delicate. I love it, our neighbour had a glut every year and reaped the benefits.

    And inerestingly, the leaves can be fatally poisonous.

    Woohoo for rhubarb!


    • Jamie — March 9, 2015 at 2:39 pm

      Thanks so much for visiting!


  17. Carol — April 30, 2017 at 5:31 am

    Gorgeous cake-disappeared so quick!!


    • Jamie — April 30, 2017 at 1:49 pm

      I’m so happy to hear that, Carol!

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