Rhubarb and Strawberry Cake with Lemon Drizzle
A Sweet and Tangy Delight
Rhubarb and Strawberry Cake with Lemon Drizzle is the perfect way to welcome spring and summer, using seasonal rhubarb and a touch of bright citrus. If you’ve never baked with rhubarb before, don’t worry—this recipe is simple, rewarding, and guaranteed to impress.
There’s something undeniably special about baking with seasonal ingredients. As the days get warmer and rhubarb starts appearing at markets and in home gardens, it’s the perfect time to whip up something fresh, fruity, and utterly delicious.
Enter this Rhubarb and Strawberry Cake with Lemon Drizzle—a cake that effortlessly combines the tartness of rhubarb, the sweetness of strawberry jam, and the brightness of a tangy lemon glaze.
What is Rhubarb?
Rhubarb is a perennial plant that grows in cool climates, and it is at its peak during late spring and early summer. The stalks are the edible part of the plant and are harvested from April to June every year.
Depending on the type of the plant, the stems can be green or red, and the taste can vary from sour to a subtler sweet and bitter.
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.
FAQs: Baking Tips & Delicious Variations
✔ Can I use frozen rhubarb? Yes! Just thaw and pat dry before using.
✔ What if I don’t have raspberry jam? Strawberry jam works great, or you can make a quick rhubarb compote by simmering rhubarb with sugar and water.
✔ Can I make this cake ahead of time? Absolutely! It stays fresh for up to 3 days in an airtight container at room temperature.
✔ How do I store leftovers? Wrap tightly and store at room temperature for 2-3 days or refrigerate for up to 5 days. It also freezes well!
Personal Experience: My Take on This Cake
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—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!
Rhubarb and Strawberry Cake with Lemon Drizzle Recipe
The combination of tart rhubarb, sweet jam, and zesty lemon glaze creates a flavor explosion that’s simply irresistible.
🍽 Servings: 8-10
⏱ Prep Time: 20 min
⏳ Baking Time: 55-60 min
⏰ Cooling & Glazing 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 (2 ½ cups) all-purpose flour
2 tsp baking powder
Pinch of salt
200g unsalted butter, softened
250g (1 ¼ cups) caster sugar (or granulated sugar)
4 medium eggs
1 tsp vanilla extract
For the Lemon Drizzle Glaze
100g (¾ cup) icing (powdered) sugar
3 Tbsp lemon juice
Method
Prepare the Baking Pan & Oven
1. 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
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Make the Cake Batter
3. In a large mixing bowl, beat the butter and sugar together for 5 minutes, until light and fluffy.
4. 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.
5. In a small bowl, mix the chopped rhubarb with raspberry jam. Spread this mixture over the cake batter in the pan.
Bake the Cake
6. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
7. 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
8. 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.
Enjoy!
Let us dance in the sun, wearing wild flowers in our hair. ― Susan Polis Schutz
*All photographs on Feli Chic'Cuisine, signed by Feli Chic'Cuisine, are copyrighted.
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