Last Updated on June 30, 2024
A Strawberry Rhubarb Cake that is a delicious sweet summertime treat.
This sweet cake is topped with fresh rhubarbs, strawberries, sliced almonds, sugar, and a dusting of cinnamon.
Serve this cake with your favorite hot beverage or along side a freshly brewed ice tea.
Not a fan of rhubarb, strawberries or almonds?
Customize your own cake with seasonal fruits or berries, eliminate the nuts or switch these out with your favorite nuts.
Different fruits or berries to try are…
- Apples
- Pears
- Berries – blackberries, raspberries, blueberries, or boysenberries.
- Peaches
- Plums
Add a different nut on the top of the cake, such as pecans, walnuts, or don’t add any nuts.
Ingredients for this cake
- Margarine – Use your favorite vegan margarine.
- Flour – I used an all purpose flour for this recipe.
- Baking Powder – Baking powder increases the volume and lightens the texture of the cake.
- Salt – The salt enhances the flavor of the cake.
- Sugar – I used a pure cane sugar for this recipe.
- Egg – I used a powdered egg substitute for this recipe.
- Extract – I added pure vanilla and almond extract to this cake. These both add flavor to the cake.
- Ground Cinnamon – This warming spice is a perfect addition to the cake. This is mixed with a little sugar and sprinkled on the top of the cake before baking.
- Almonds – Almonds are optional, I added sliced almonds to the top of the cake.
- Fruit/Berries – I added to the top of the cake, sliced strawberries and fresh rhubarb. Add your favorites to the top of your cake, use fresh or frozen.
How to make a Strawberry Rhubarb Cake
Preheat the oven to 350° F.
Prepare a 9 inch springform pan with margarine and a round parchment paper for the bottom.
In a medium sized mixing bowl, mix together the flour, baking powder, and salt, set aside.
Next, mix together the powdered egg substitute (to the package direction) in a small bowl and set aside.
Add the margarine and sugar to a medium sized mixing bowl and blend with a free standing mixer until well combined.
Next, blend in the egg substitute and both extracts to the margarine and sugar.
Continue by adding the flour while blending on low until well combined.
Once the batter is blended well, pour and spread the batter into the prepared pan.
Clean and slice the fruits, or if using frozen, thaw before adding to the top of the cake.
Continue by adding the slice almonds on the top of the cake.
In a small bowl, combine the sugar and cinnamon, and sprinkle over the fruits/berries.
Place the cake into the oven and bake for about 1 hour.
Check the cake after an 1 hour, if not done, return to the oven for another 10 to 20 minutes until done.
(Insert a knife into the center of the cake, if it comes out clean it is done.)
Once done, remove from the oven and let cool for about 15 minutes before cutting to serve.
Related Posts
Strawberry Rhubarb Cake
Equipment
- 1 Free-standing mixer
- 1 9 inch Round Springform Pan
Ingredients
- 2/3 Cup Oil I used olive oil. Try avocado oil or any of your favorite oil.
- 2 Cups All purpose Flour
- 1 Tbsp Baking Powder
- 1/4 tsp Salt
- 3/4 Cup Pure Cane Sugar
- 3 Egg Substitute Equal to 3 eggs.
- 1 1/2 tsp Pure Vanilla Extract
- 1/4 tsp Pure Almond Extract
Top of cake
- 1/2 Cup Strawberries Sliced
- 1/2 Cup Rhubarb Sliced
- 1/8 tsp Ground Cinnamon
- 1 Tbsp Pure Cane Sugar
- 1/4 Cup Sliced Almonds
Instructions
- Preheat the oven to 350° F.
- Prepare a 9 inch round springform pan with margarine and a round parchment paper for the bottom.
- In a medium sized mixing bowl, mix together the flour, baking powder, and salt, set aside.
- Next, mix together the powdered egg substitute (to the package direction) in a small bowl and set aside.
- Add the margarine and sugar to a medium sized mixing bowl and blend with a free standing mixer until well combined.
- Next, blend in the egg substitute and both extracts to the margarine and sugar.
- Continue by adding the flour while blending on low until well combined.
- Once the batter is blended well, pour and spread the batter into the prepared pan.
- Clean and slice the fruits, or if using frozen, thaw before adding to the top of the cake.
- Continue by adding the slice almonds on the top of the cake.
- In a small bowl, combine the sugar and cinnamon, and sprinkle over the fruits/berries.
- Place the cake into the oven and bake for about 1 hour.
- Check the cake after an 1 hour, if not done, return to the oven for another 10 to 20 minutes until done. (Insert a knife into the center of the cake, if it comes out clean it is done.)
- Once done, remove from the oven and let cool for about 15 minutes before cutting to serve.
