This Strawberry Rhubarb Cinnamon Swirl Cake is absolutely delicious! Made with fresh strawberry and rhubarb, mixed into a cinnamon swirl vanilla cake base. YUM!
If there was one cake recipe that I would want you to try, it’s this Strawberry Rhubarb Cinnamon Swirl Cake! Seriously. It’s amazing. A soft vanilla cake with a cinnamon sugar swirl and bites of tart rhubarb and sweet strawberries. Absolutely delicious. Especially warm from the oven.
Rhubarb in everything.
Every year about this time I start to crave rhubarb in everything…sauces, pies, cakes, squares…all the rhubarb. And even better if there are strawberries added to the mix. Bring it on. But my fave, it’s always a vanilla cake with rhubarb and loads of cinnamon…best combo ever.
Strawberry + Rhubarb = Perfect
This is one of those cakes that everyone loves, even those who think they don’t like rhubarb. And when paired with fresh strawberries, the flavour is irresistible. Strawberries add the perfect sweet balance to the tartness of rhubarb. But really though, who can’t like rhubarb?!
This cake is a perfect snacking cake enjoyed with a cup of freshly brewed coffee or tea! Or add it to your brunch menu of eggs, bacon, sausages and fruit salad. Or serve it for dessert with this Rhubarb Fool as a topping. SO good.
Simple + delicious.
Sour Cream + Milk
Baking powder, soda + salt
How to assemble this cake:
Here is a quick look a how to put this delicious cake together!
To an 8 x 8 baking pan, add the first layer of cake (half of the batter), then half of the cinnamon and sugar. Then top with the remaining cake batter.
Then top with the remaining cinnamon/sugar mix. Use a fork to lightly swirl the sugar into the cake. Now bake!
Strawberry Rhubarb Cinnamon Swirl Cake Tips:
RHUBARB: Use fresh rhubarb.
STRAWBERRIES: Use fresh strawberries.
CINNAMON/SUGAR SWIRL: Use all of the mixture, trust me.
SOUR CREAM: You can also use Greek yogurt or a thick Balkan yogurt (6%)
PAN SIZE: Use an 8 x 8″ inch baking pan.
PREPARE THE PAN: Make sure to line the pan with parchment paper.
STORAGE: You can keep this cake on your counter for up to 3 days. Just wrap it tightly with plastic wrap so that it doesn’t dry out.
FREEZING: This cake freezes well. Store in an airtight container or ziplock bag for up to 3 months.
Hi I'm Jo-Anna Rooney, the creator, director, baker, maker and home decorator here at A Pretty Life in the Suburbs! I'm sharing a simple home life through fresh and easy recipes and uncomplicated home tips and home decor.