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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


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. All images and text ©

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  1. Judy says:

    such a great cake! the cake base had a good flavor and the fruit topping was not too sweet so the flavors come through. great to pack for a picnic. Baked the cake a little longer for a crispier top. thanks for the recipe!

    1. Jamie says:

      Glad you enjoyed the cake, Judy! Thanks so much for stopping by to share your feedback. Happy baking!

  2. Noreen says:

    My family really enjoyed the recipe. Thanks! To amp up the fruit flavor, I cooked down some extra strawberries, rhubarb, sugar, cornstarch and lemon juice to serve with the cake.

    1. Jamie says:

      So happy to hear you enjoyed the cake, Noreen!

  3. Jana says:

    I baked it today – and I love it!!! Thanks for the perfect Rhubarb-Strawberry Cake recipe!

    1. Jamie says:

      Yay! So happy to hear you enjoyed the cake, Jana! Thanks so much for stopping by and leaving your feedback. Happy Baking!

  4. Carol says:

    Gorgeous cake-disappeared so quick!!

    1. Jamie says:

      I’m so happy to hear that, Carol!

  5. Mairi says:

    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!

    1. Jamie says:

      Thanks so much for visiting!


  6. Adam says:

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

  7. Cara says:

    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…

  8. sara says:

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

    1. Jamie says:


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


  9. Heather @ My Overflowing Cup says:

    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!

    1. Jamie says:


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


  10. Mary miller says:

    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!

    1. Jamie says:


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


    2. Mary miller says:

      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 :)