Strawberry Rhubarb Cinnamon Swirl Cake
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.
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?!
Serving Suggestions:
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.
Cake Ingredients:
Simple + delicious.
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.
Strawberry Rhubarb Cinnamon Swirl Cake
This Strawberry Rhubarb Cinnamon Swirl Cake is absolutely delicious! Made with fresh strawberry and rhubarb, mixed into a cinnamon swirl vanilla cake base. YUM!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 slices 1x
- Category: Cake
- Method: Baking
Ingredients
Strawberry Rhubarb Cake:
- 1/2 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp vanilla extract
- 3/4 cup sour cream
- 1/4 milk
- 1 cup diced rhubarb
- 1 cup chopped strawberries
Cinnamon Sugar Swirl:
- 1 tbsp ground cinnamon
- 1/3 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees F.
- Line an 8 x 8 baking pan with parchment paper.
- In a small bowl combine the 1 tbsp cinnamon and 1/3 cup sugar, and set aside.
- Use a stand mixer to cream the butter and sugar together until smooth.
- Add the eggs and mix well.
- Add the vanilla. Mix.
- In a separate bowl whisk together the flour, baking powder, baking soda and salt.
- In a separate bowl stir together the sour cream and milk.
- Add the flour mixture, alternating with the sour cream mixture, to the butter mixture. Combine.
- Stir in the chopped strawberries and rhubarb.
- Add 1/2 of the batter to the baking pan, smoothing the batter out. Then sprinkle on 1/2 of the cinnamon/sugar mix.
- Spread on the rest of the batter and sprinkle on the remaining the cinnamon/sugar mix.
- Use a fork to lightly swirl the cinnamon/sugar mix into the batter (see pictures).
- Bake for ~ 50 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
- Let the cake cool in the pan for at least 30 minutes before cutting into it.
Keywords: strawberry rhubarb cake, cinnamon swirl cake, strawberry rhubarb cinnamon swirl cake, strawberry rhubarb vanilla cake
More Strawberry Rhubarb Recipes:
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I hope you enjoy this Strawberry Rhubarb Cinnamon Swirl Cake! Have a delicious day!
