There’s something magical about the moment rhubarb and strawberries come into season together. Their flavors were simply made for each other — the tartness of the rhubarb, the natural sweetness of the berries, and that bright burst of spring they bring to every bite. These Strawberry & Rhubarb Slices capture all of that seasonal goodness in one easy, old‑fashioned bake.
With a buttery shortbread base and a soft, almost custardy fruit topping, they’re the kind of dessert that disappears quickly at any gathering. They’re simple to make, perfect for using up a fresh harvest, and just as delicious a day or two later. If you’re looking for a spring dessert that’s comforting, nostalgic, and wonderfully moreish, this recipe is sure to become a favorite.
- 3/4 cup (170g) butter (3/4 cup)
- 1 1/2 cups (210g) of plain flour
- 7 TBS sugar
- 2 large eggs
- 1 cup (195g) of white sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 1 cup (125g) of plain flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 10 sticks of rhubarb sliced into 1/4 inch slices (about 3 cups)
- 6 or 7 large fresh strawberries, halved and sliced 1/4 inch thick (about 1 cup)
- icing sugar to serve (optional)
- I use salted butter. That is all I keep in the house.
- Plain flour is the same as all-purpose flour. Do NOT use self raising flour.
- I use Kirkland Organic granulated sugar for the base. In the U.K. use caster sugar.
- If I was in the U.K. I would use soft light Muscovado sugar in place of the soft light brown sugar.
- Make sure you don't cut the rhubarb too thickly. This helps to ensure it will cook in the alotted time. Same with the strawberries.
- First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars.
- Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour. (This helps the fruit release some juices and the batter hydrate properly.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside. (You could also line the bottom with baking parchment if you wish)
- Rub the butter into the flour for the base. Stir in the sugar. (Use a snapping motion with your fingers to rub the butter in)
- Press this mixture into the bottom of the pan. (Smooth it out with the bottom of a metal measuring cup.)
- Spread the fruit mixture evenly over top of the bottom crust. (I use the back of a metal spoon to smooth it out.)
- Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
- Allow to cool completely before cutting into slices. (Leaving it to cool completely helps you to be able to cut neater slices.)
- Dust with icing sugar to serve. (Pretty but optional.)
🌟Prep the topping first. Mix the fruit and custard ingredients before starting the base so the mixture can rest for about 30 minutes. This little pause helps the fruit release its juices and gives the topping a lovely texture.
🌟Use cold or room‑temperature butter. Don’t melt the butter for the base. Cold or softened butter rubbed into the flour and sugar gives you that tender, sandy shortbread texture.
🌟Rub the butter in well. Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs. This ensures the base bakes evenly and doesn’t turn heavy.
🌟Slice the fruit evenly. Aim for ¼‑inch slices for both the rhubarb and strawberries. Even pieces bake more uniformly and prevent soggy spots.
🌟Don’t rush the bake. Bake until the topping is set and lightly golden. Ovens vary, so start checking at 30 minutes and give it a little longer if the center still looks wobbly.
🌟Cool completely before cutting. The custardy topping firms up as it cools, giving you neat, clean slices. It’s worth the wait.
🌟Add a dusting of icing sugar. Optional, but it makes the slices look extra pretty and bakery‑worthy.
🌟They keep beautifully. These slices are delicious the day they’re made and still lovely two days later — perfect for making ahead.
🌟Feel free to play with the fruit. Blueberries, blackberries, or a different ratio of rhubarb to strawberries all work well. This is a very forgiving recipe.
Strawberry & Rhubarb Slices
A crisp buttery shortbread-like base, topped with an almost butter-tart-like topping loaded with fresh strawberries and rhubarb. Rich, moist and delicious.
Ingredients
- 3/4 cup (170g) butter (3/4 cup)
- 1 1/2 cups (210g) of plain flour
- 7 TBS sugar
- 2 large eggs
- 1 cup (195g) of white sugar
- 1/2 cup (100g) soft light brown sugar, packed
- 1 cup (125g) of plain flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 10 sticks of rhubarb sliced into 1/4 inch slices (about 3 cups)
- 6 or 7 large fresh strawberries,halved and sliced 1/4 inch thick (about 1 cup)
- icing sugar to serve (optional)
Instructions
- First make the topping as it will need to sit for about half an hour before proceeding. Beat the eggs together with the sugars.
- Sift together the flour, baking powder and salt. Stir this into the egg mixture. Add the fruit and stir to combine Allow to stand for half an hour.
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 9 by 13 inch baking tin really well. Set aside.
- Rub the butter into the flour for the base. Stir in the sugar.
- Press this mixture into the bottom of the pan. Smooth it out with the bottom of a metal measuring cup.
- Spread the fruit mixture evenly over top of the bottom crust.
- Bake in the heated oven for 30 to 45 minutes, so that the mixture is set and slightly golden.
- Allow to cool completely before cutting into slices.
- Dust with icing sugar to serve. (optional)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Rhubarb season has always felt like the true start of spring to me — right up there with strawberry season. Every year I wait eagerly for those first rosy stalks to appear, and when rhubarb and strawberries overlap, well… that’s pure happiness. We’re still a little while away from that moment here in Nova Scotia, but the anticipation is half the joy.
While we wait for the first local rhubarb to arrive, it never hurts to be prepared. Today I’m sharing a collection of my very favorite rhubarb cake recipes — the ones I turn to year after year as soon as rhubarb hits the supermarket shelves.
My love for rhubarb goes way back. When I was a child, my mother would hand us crisp sticks of raw rhubarb along with a little bowl of sugar for dipping. Our cheeks would ache from the tartness, but oh, how we loved that treat. Even now, just thinking about it makes my mouth tingle.
Later, when my own children were young, we spent summers visiting family on Prince Edward Island. We’d walk along the beach at Malpeque Bay, gathering wild rhubarb to take home and bake into a pie. Those were such sweet, simple days.
When I lived in the U.K., I fell in love all over again with the bright pink forced rhubarb from Yorkshire’s famous Rhubarb Triangle. Forced rhubarb has a long history in Britain — grown in dark sheds to coax out tender, early‑season stalks long before outdoor crops are ready. The tradition continues today, and the results are every bit as magical as they were in the 19th century.
I’m not sure our Canadian climate would ever allow for such a practice, more’s the pity. But soon enough, the local rhubarb here in Nova Scotia will be ready, and you can bet I’ll be baking one (or two!) of these cakes the moment it appears.
Until then, I hope these recipes inspire you — whether you’re dreaming of spring, planning ahead, or perhaps using up a bit of last year’s rhubarb from the freezer. Enjoy every delicious moment.
RHUBARB PUDDING CAKE - A Warm, Old‑Fashioned Dessert Full of Sweet‑Tart Magic
This Rhubarb Pudding Cake is the kind of old‑fashioned dessert that feels like it’s been passed down through generations — simple, comforting, and absolutely bursting with the bright, tangy flavor of rhubarb. Tender stewed rhubarb is spooned over a soft vanilla cake batter, and as it bakes, something wonderfully nostalgic happens: the cake rises up around the fruit, creating pockets of sweet‑tart rhubarb that sink into the crumb like little rivers of jammy goodness.
Every bite is warm, moist, and moreish — the kind of dessert that begs for a drizzle of cream, a spoonful of custard, or a melting scoop of vanilla ice cream. Whether you use fresh rhubarb or the stash you tucked into the freezer, this pudding cake delivers pure comfort in every square. It’s homely, simple, and irresistibly delicious… the sort of dessert that quickly becomes a family favorite.
If you love rhubarb, this one is a must‑bake.
NORWEGIAN RHUBARB CAKE - Simple, Tender & Bursting With Springtime Rhubarb
This Norwegian Rhubarb Cake is the kind of bake that proves the simplest recipes are often the most extraordinary. With its soft, delicate crumb and buttery richness, this no‑frills cake melts in your mouth — and the generous topping of tart rhubarb, crunchy sugar, and toasted almonds turns every slice into something truly special.
Fresh rhubarb is scattered over the batter so its bright, earthy tang bakes right into the cake, creating pockets of juicy fruit that contrast beautifully with the tender crumb. A sprinkle of sugar adds sparkle and sweetness, while the almonds toast to a golden crunch in the oven. It’s humble, comforting, and absolutely unforgettable.
Perfect with a cup of tea for breakfast or elevenses, yet elegant enough to serve warm with cream or ice cream for dessert, this cake captures the pure taste of spring in every bite. It’s the kind of recipe you make once and immediately add to your favorites — simple, beautiful, and deeply satisfying.
RHUBARB UPSIDE DOWN CAKE - A Pretty-in-Pink Celebration of Early Spring
This Rhubarb Upside Down Cake is one of those bakes that feels like pure kitchen magic. A layer of sweet‑tart rhubarb melts into a glossy, jewel‑bright topping while a soft, tender vanilla sponge rises beneath it — the kind of transformation that makes upside‑down cakes so irresistible. Made with Yorkshire forced rhubarb, prized for its vivid color and delicate flavor, this cake turns out beautifully every time, with a blush‑pink crown that looks almost too pretty to slice.
The rhubarb bakes into a luscious, tangy layer that perfectly balances the light, buttery crumb underneath. Served warm with whipped cream, custard, or a scoop of ice cream, it becomes a comforting, old‑fashioned dessert that feels both nostalgic and special. It’s simple, charming, and wonderfully seasonal — a perfect way to celebrate the fleeting early‑spring rhubarb harvest.
A cake that tastes as lovely as it looks… and one you’ll want to bake again before rhubarb season slips away.
QUICK & EASY RHUBARB CAKE - A Soft, Tender Slice of Springtime Comfort
This Quick & Easy Rhubarb Cake is the kind of old‑fashioned bake that feels like a warm welcome to rhubarb season. Made in just one bowl, it comes together in minutes yet delivers the most beautiful texture — soft, moist, lightly sweet, and studded with juicy pink rhubarb that bakes into little tart‑sweet pockets across the top.
The batter is simple and fragrant, enriched with vanilla and just enough butter to give it a tender crumb. As it bakes, the rhubarb stays near the surface, creating pretty dimples and rosy craters, while a sprinkle of sugar melts into a delicate, crackly crust. It’s the sort of cake that looks rustic and homey, but tastes like something truly special.
Serve it warm with ice cream or cool with softly whipped cream — either way, it’s a perfect balance of sweet, tart, and buttery. Whether enjoyed as a snack cake with a cup of tea or dressed up for dessert, this is a recipe you’ll return to every spring. Simple, comforting, and irresistibly delicious.
GLAZED STRAWBERRY RHUBARB BREAKFAST CAKE - A Soft, Sweet, Morning Treat
This Strawberry Rhubarb Breakfast Cake is the kind of bake that makes a morning feel instantly special. A tender sour‑cream cake batter is spread into the pan, then dotted generously with dollops of glossy strawberry‑rhubarb filling. As it bakes, the fruit sinks into the soft crumb, creating pockets of sweet‑tart jammy goodness in every slice. A scattering of flaked almonds adds a delicate crunch, and the final drizzle of vanilla glaze gives the whole cake a beautiful sheen and just the right touch of sweetness.
It’s simple, comforting, and wonderfully nostalgic — the sort of cake that feels right at home on a weekend breakfast table, served warm with a cup of tea or coffee. Whether you’re using a tin of pie filling from the pantry or celebrating the flavors of spring, this cake delivers pure joy with minimal effort. Soft, fruity, lightly sweet, and irresistibly pretty… it’s everything a breakfast cake should be.
If you love a treat that feels indulgent but comes together with ease, this one is a keeper.
This is just the tip of the iceberg when it comes to rhubarb recipes here on the blog. I could have gone on for a quite a bit longer. These are just a few of my favorites. If you did a search for rhubarb on the page you would see how extensive the collection is here. In any case I hope you enjoy these few that I have shared with you today!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Rhubarb season is my favorite season, next to Strawberry season. I can't wait for it to arrive every year, and when the two overlap each other, I am really happy. It will be a few more weeks before that happens, but in the meantime, I am enjoying rhubarb any which way I can! I am even freezing it for the winter months to come.
When we were children, mom used to give us raw sticks of rhubarb to enjoy along with a little bowl of sugar to dip them in. Oh, how we loved that special treat, and didn't our cheeks ache with the tartness of the rhubarb. My cheeks are aching just thinking about it! So good though!
Every summer when I was bringing up my children we would go to Prince Edward Island to visit the relatives. We would walk along the beach at Malpeque Bay and pick the wild rhubarb there to make into a nice pie when we got back to my mother-in-law's place. So yummy!
I think it is very fair to say I love LOVE rhubarb!
- 3 cups (435g) rhubarb, chopped (can use frozen)
- 2/3 cup (126g) granulated sugar
- 2 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tsp cornstarch (corn-flour)
- 4 TBS (1/4 cup/57g) butter, melted
- 1/2 cup (63g) plain all-purpose flour
- 1 tsp baking powder
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1/2 tsp vanilla
- 1/4 cup (60ml) whole milk
- 2 TBS (15g) full fat sour cream
HOW TO MAKE RHUBARB SPOON CAKE
You begin by making a rhubarb compote. You can do this the day before if you wish and simply refrigerate it until you are ready to bake your dessert!
First make the compote. Place the rhubarb with the sugar, cornstarch, lemon zest and lemon juice into a saucepan.
Cook, stirring continuously, over medium heat until the rhubarb softens and becomes very tender. (5 to 6 minutes)
Remove from the heat and bring to room temperature before proceeding. (This can also be made ahead and refrigerated.)
Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8-inch oven-proof skillet or cake tin. Dust with flour, shaking out any excess.
Whisk the flour, baking powder, sugar and salt together in a bowl.
Whisk the egg yolk, vanilla, sour cream, milk and melted butter together in another bowl.
Pour the wet ingredients over top of the dry ingredients and mix together just to combine.
Measure about 1/2 of the compote into the bottom of the skillet/tin. Pour the cake batter over top, spreading it out evenly.
Dollop 1/2 of the remaining compote in small spoonsful over the top
Use a butter knife to swirl it into the cake batter a bit.
Bake in the preheated oven for 20 to 25 minutes, until a cake tester comes out clean.
Serve warm from the skillet, spooning it into bowls. I like to serve the remaining compote with it.
Top with whipped cream or ice cream if desired!
.JPG "Rhubarb Pudding Cake")
Rhubarb Spoon Cake
This is a fabulous cake to bake during rhubarb season. It has a layer of rhubarb compote on the bottom, topped with a lush sour cream cake that has had more of that delicious compote swirled through. What's not to love?
Ingredients
- 3 cups (435g) rhubarb, chopped (can use frozen)
- 2/3 cup (126g) granulated sugar
- 2 tsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 2 tsp cornstarch (corn-flour)
- 4 TBS (1/4 cup/57g) butter, melted
- 1/2 cup (63g) plain all-purpose flour
- 1 tsp baking powder
- 1/4 cup (50g) granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 1/2 tsp vanilla
- 1/4 cup (60ml) whole milk
- 2 TBS (15g) full fat sour cream
Instructions
- First make the compote. Place the rhubarb with the sugar, cornstarch, lemon zest and lemon juice into a saucepan.
- Cook, stirring continuously, over medium heat until the rhubarb softens and becomes very tender. (5 to 6 minutes)
- Remove from the heat and bring to room temperature before proceeding. (This can also be made ahead and refrigerated.)
- Preheat the oven to 400*F/200*C/gas mark 6. Butter an 8-inch oven-proof skillet or cake tin. Dust with flour, shaking out any excess.
- Whisk the flour, baking powder, sugar and salt together in a bowl.
- Whisk the egg yolk, vanilla, sour cream, milk and melted butter together in another bowl.
- Pour the wet ingredients over top of the dry ingredients and mix together just to combine.
- Measure about 1/2 of the compote into the bottom of the skillet/tin. Pour the cake batter over top, spreading it out evenly.
- Dollop 1/2 of the remaining compote in small spoonsful over the top
- Use a butter knife to swirl it into the cake batter a bit.
- Bake in the preheated oven for 20 to 25 minutes, until a cake tester comes out clean.
- Serve warm from the skillet, spooning it into bowls. I like to serve the remaining compote with it.
- Top with whipped cream or ice cream if desired!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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