Strawberry Rhubarb Cake

Strawberry Rhubarb Cake


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Satisfy your sweet tooth and create this strawberry rhubarb cake inspired by the individual pastries sold at Panera.

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Time needed

40 min preparation + 55 min cooking

Serving Size / Yield

10 servings


  • 3 cups sliced rhubarb
  • 2 pints mashed fresh strawberries
  • 1/3 cup cornstarch
  • 2 ¾ cup white sugar
  • 2 tablespoons lemon juice
  • 3 ¾ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup butter
  • 2 eggs
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla

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Add the rhubarb and strawberries to a large saucepan and pour in the lemon juice. Cover the pan and cook for 5 minutes over medium heat. In a bowl, mix 1 cup sugar and cornstarch then add this to the pan and stir. Bring the pan to a bowl over medium heat and stir constantly. Once it thickens, remove the mixture from the heat.

Mix the 3 cups flour, 1 cup sugar, baking powder, salt, and baking soda in a large bowl. Cut the butter into small pieces and then cut it into the mixing bowl with a pastry blender. In another bowl, beat the buttermilk, eggs, and vanilla. Combine the two bowls. Grease a baking dish and then pour half of the batter into the dish. Spread the rhubarb filling over the batter and then add the rest of the batter on top of the filling.

Melt butter in a small saucepan over low heat and then remove the pan from the heat to add the remaining flour and sugar. Stir so that the ingredients are mixed well. When the mixture is crumbly, sprinkle it over the batter. Bake for 45 minutes at 350 degrees.

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