Rhubarb and Strawberry Cake with Lemon Drizzle
- felichiccuisine
- May 8
- 6 min read
Delicate. Buttery. Easy
A delicate spring cake filled with tart rhubarb, sweet strawberries, buttery vanilla sponge, and finished with a fresh lemon glaze.
There is something undeniably nostalgic about baking with rhubarb. Its vibrant pink stalks, tart flavour, and short seasonal appearance make every rhubarb dessert feel special, almost like a celebration of spring itself.
This Rhubarb and Strawberry Cake with Lemon Drizzle is the kind of cake that feels elegant without trying too hard. The buttery vanilla sponge becomes soft and tender as the fruit melts gently into the batter, while the lemon glaze adds brightness and balance.
It is simple enough for an afternoon bake, yet beautiful enough to serve for brunch, garden gatherings, Mother’s Day, or a quiet coffee moment by the window.
If you’ve never baked with rhubarb before, don’t worry; this recipe is simple, rewarding, and guaranteed to impress.
Why You Will Love Rhubarb and Strawberry Cake
Soft, buttery sponge with delicate vanilla flavour
Perfect balance between tart rhubarb and sweet strawberries
Fresh lemon drizzle adds brightness and elegance
Easy to make with simple pantry ingredients
Beautiful seasonal bake for spring and early summer
Keeps moist for several days
Perfect with tea, coffee, or lightly whipped cream
The Secret Jam Swirl: Tossing the rhubarb with a bit of raspberry jam before adding it to the batter adds a depth of berry sweetness that perfectly balances the rhubarb's tang.
What is Rhubarb?
Rhubarb is a perennial plant that thrives in cooler climates and reaches its best from late spring to early summer, with the stalks typically harvested between April and June.
Although botanically considered a vegetable, rhubarb is most often used in sweet recipes thanks to its vibrant tart flavour. Its tender pink-red stalks pair beautifully with ingredients like strawberries, vanilla, lemon, and warm spices, making it a favourite in seasonal baking.
Only the stalks are edible. The leaves should always be discarded, as they are toxic.
When baked, rhubarb softens into a delicate texture similar to stewed fruit while still keeping a slight freshness and acidity that makes desserts taste lighter and more balanced.
How to Prepare & Cook Rhubarb
✔ Choose fresh rhubarb that has firm, intact stalks and use it as soon as possible.
✔ Cut rhubarb just before you plan to cook it so the pieces don't dry out and lose essential vitamins and minerals.
To prepare rhubarb, trim the leaves first. Never eat the leaves of rhubarb! They contain a high concentration of the poisonous compound oxalic acid.
For another delicious option, you could try: Rhubarb Coconut Cake - Vegan
Tips for the Best Rhubarb & Strawberry Cake
✔ Use Fresh Rhubarb – Fresh rhubarb holds its shape better and provides the best flavor. If using frozen, thaw and drain excess liquid first.
✔ Don’t Overmix the Batter – Overmixing leads to a dense cake. Gently fold in the dry ingredients.
✔ Let It Cool Completely Before Glazing – A warm cake will make the glaze run off instead of setting beautifully.
✔ Add Almonds for a Crunchy Twist – Sprinkle sliced almonds on top before baking for extra texture.
Why This Rhubarb Cake Became One of My Favorites
I absolutely love baking with rhubarb, and this cake is one of my favorites. The combination of tart rhubarb, sweet jam, and zesty lemon glaze creates a flavor explosion that’s simply irresistible.
When I first made this cake, I was skeptical about how well the rhubarb would cook, but it turned out soft and jammy inside, while the cake stayed moist and buttery. The lemon drizzle at the end adds just the right amount of zing to balance everything out.
One thing I learned? Don’t rush the cooling process! The first time, I was impatient and drizzled the glaze on a warm cake, and it melted right in. Lesson learned: let it cool completely for the best results.
Rhubarb cake is one of those recipes you are likely to make again and again. Serve this cake warm or at room temperature, with a scoop of whipping cream or vanilla ice cream, if you desire!
Frequently Asked Questions
Question | Answer |
Can I use frozen rhubarb? | Yes. Thaw and drain excess liquid before using. |
Can I add strawberries? | Absolutely. Strawberries pair beautifully with rhubarb. |
Can I make this cake ahead? | Yes. It tastes wonderful the next day. |
Can I freeze the cake? | Yes, without the glaze. Freeze up to 2 months. |
Why is rhubarb paired with strawberries so often? | Strawberries naturally soften rhubarb’s tartness and create balanced flavour. |
Do I need to peel rhubarb? | Usually no. Only remove very tough outer strings if necessary. |
Can I reduce the sugar? | Slightly, yes — but rhubarb needs some sweetness to balance its tartness. |
Rhubarb and Strawberry Cake
with Lemon Drizzle Recipe
A delicate spring cake filled with tart rhubarb, sweet strawberries, buttery vanilla sponge , and finished with a fresh lemon glaze.
Serving: 8-10
Calories: 420–525 kcal
Prep Time: 20 min
Baking Time: 55-60 min
Cooling Time: 30 min
Total Time: 1 h 50 min
Ingredients
For the Cake
450g (3 cups) rhubarb, chopped (about 4–5 stalks)
2 tbsp raspberry jam
300g (2½ cups) all-purpose flour
2 tsp baking powder
1 pinch salt
200g (¾ cup + 2 tbsp) unsalted butter, softened
250g (1¼ cups) caster sugar
4 medium eggs
1 tsp vanilla extract
For the Lemon Drizzle Glaze
100g icing sugar
3 tbsp lemon juice
Method
Prepare the Baking Pan & Oven: Preheat the oven to 180°C (160°C fan) / 350°F / Gas mark 4. Grease and flour a 23 cm (9-inch) springform pan, then line the bottom with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside
Make the Cake Batter: In a large mixing bowl, beat the butter and sugar together for 5 minutes, until light and fluffy
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually fold in the flour mixture using a rubber spatula or a mixer on low speed. Be careful not to overmix
In a small bowl, mix the chopped rhubarb with raspberry jam. Spread this mixture over the cake batter in the pan
Bake the Cake: Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove from the oven and let the cake rest in the pan for 15-20 minutes. Run a knife around the edges, remove the springform ring, and transfer the cake to a serving platter. Let it cool completely before adding the glaze
Make the Lemon Drizzle: In a small bowl, whisk together the icing sugar and lemon juice until smooth. Drizzle the glaze over the cooled cake and let it set before slicing.
Serving Suggestion: Serve a generous slice with a dollop of sweetened whipped cream or a scoop of vanilla bean ice cream. This cake pairs perfectly with a hot cup of Earl Grey tea or a fresh coffee.
Enjoy!
Notes
1. Safety First: Always discard rhubarb leaves immediately as they contain poisonous oxalic acid and should never be eaten.
2. The Perfect Crumb: Beat the butter and sugar for a full 5 minutes until fluffy, then fold in flour gently to avoid a dense, overmixed cake.
3. Sticking Prevention: Ensure the springform pan is greased and floured, and always line the base with parchment paper for a clean release.
4. The Glaze Finish: Wait until the cake is completely cooled before adding the lemon drizzle to prevent it from soaking in and becoming soggy.
A Thought Among Flavours“People don’t notice whether it is winter or summer when they are happy.” — Anton Cehov |
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Have you tried making this Rhubarb and Strawberry Cake with Lemon Drizzle? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@felichiccuisine) when you post your recipe creations. Let's inspire each other. Thank You!
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