Strawberry Rhubarb Cake with Buttercream Frosting Recipe

This spring and summer dessert is wonderful for any occasion. The rhubarb and strawberry layer is delicious with the cake and homemade buttercream frosting! Use fresh or frozen rhubarb!

Strawberry Rhubarb Cake with Buttercream Frosting

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Spring is my favorite time of year! Why?

It's RHUBARB season!! Living in Minnesota my whole life, we grew up eating rhubarb every way possible. Baked in cakes, pies or eating it raw sprinkled with salt or sugar.

Most every house had rhubarb growing in the yard and the first thing I did when I bought my house was plant three rhubarb plants behind my shed!

It's a little early for the rhubarb to be ready right now, but it is popping out of the ground and I'm anxiously waiting for it to grow and be ready.

Until then, I'm using frozen rhubarb from the grocery store to make some new recipes and get some old ones updated. Since I'm stuck at home with nothing left to do but blog, cook and bake, this is the perfect time to get some work done.

We are also expecting a baby girl in August, so I'm also spending my time getting the nursery ready for her! We are so excited for a baby since our daughters are 13 and 11 years old. It's time to start over and add this amazing new addition to the family!

My boyfriend, daughter and I really enjoyed this rhubarb strawberry cake!

The fruit layer is sweet and tangy and to die for! The frosting compliments the cake and fruit perfectly and it's a great sweet treat for most any occasion.

Give it a try and add it to your rhubarb recipe list! It's unique and delicious and definitely a treat the whole family will love!

What is in Strawberry Rhubarb Cake?

Rhubarb: rhubarb is a perennial vegetable, though it is usually used as a fruit in desserts and jams. You use only the stalks of the rhubarb plant and they have a rich, tart flavor. The leaves of the rhubarb plant are poisonous, so make sure that they are not ingested. Rhubarb contains calcium, potassium and vitamin C.

Vanilla extract: this extract is made from vanilla bean pods soaked in water and alcohol. Try using pure vanilla extract instead of imitation. This is the most common extract used in American desserts and I put it in pretty much anything sweet, Use store bought or make your own here!

Powdered Sugar: Also known as confectioners' sugar or icing sugar. It is finely ground by milling, and is used for frostings or dusted onto food to add sweetness or decoration. You can use store bought or also make it yourself!

Other rhubarb recipes you may like:

This recipe is ready in these steps:

Fruit Layer:
In a saucepan, combine rhubarb, strawberries and juice. Cook for 10 minutes
In a bowl, combine sugar and cornstarch, stir into rhubarb mixture
Cook and stir for 5 minutes, until thick and bubbly
Cake:
Preheat oven to 375 degrees. Grease a 9x13 glass baking pan
Prepare cake mix as directed on box
Pour half of the cake batter into the baking dish
Scoop fruit over cake batter evenly, then scoop remaining cake batter over top
Bake for 40-45 minutes until cake is baked through. Set aside and cool
Frosting:
In a large bowl, beat the butter with a hand mixer until fluffy
Add confectioners sugar one cup at a time, mix. Add vanilla and milk, mix
Spread frosting evenly over cooled cake. Garnish with fresh strawberry slices

Full recipe below

You can add or substitute with the following ingredients:

blueberries
cream cheese frosting
blackberries
white cake mix
cherries
raspberries
yellow cake mix

Looking for more strawberry recipes?

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I hope you enjoy this recipe as much as we did!

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Strawberry Rhubarb Cake with Buttercream Frosting

Yield: 12 servings

Author: Hot Eats and Cool Reads

Ingredients:

Fruit Layer:
3 cups sliced rhubarb
1 pound fresh sliced strawberries
2 tablespoons fresh lime or lemon juice
1 cup sugar
1/3 cup cornstarch
Cake:
1- 15.25 ounce golden butter cake mix, prepared as directed on box
Frosting:
1 cup butter, softened
3 cups confectioners sugar
1 teaspoon vanilla extract
2 tablespoons milk

Instructions:

Fruit Layer:
In a saucepan, combine rhubarb, strawberries and juice. Cook for 10 minutes over medium heat.
In a bowl, combine sugar and cornstarch, stir into rhubarb mixture.
Cook and stir for 5 minutes, until thick and bubbly. Cool.
Cake:
Preheat oven to 375 degrees. Grease a 9x13 glass baking pan.
Prepare cake mix as directed on box.
Pour half of the cake batter into the baking dish.
Scoop fruit mixture over cake batter evenly, then scoop remaining cake batter over top of the fruit.
Bake for 40-45 minutes until cake is baked through. Set aside and cool completely.
Frosting:
In a large bowl, beat the butter with a hand mixer until fluffy.
Add confectioners sugar one cup at a time, mix. Add vanilla and milk, mix until combined.
Spread frosting evenly over cooled cake. Garnish with fresh strawberry slices if desired.

Notes:

Fruit will settle to the bottom of the cake while baking. If using frozen rhubarb, measure rhubarb frozen, then thaw completely before using. Drain any excess liquid before using.

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