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Strawberry Rhubarb Pound Cake

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This strawberry rhubarb pound cake is the perfect spring dessert! Filled with fresh strawberries and chopped rhubarb and topped with a sugary crust. Serve plain or with whipped topping for a lightly sweet dessert.

sliced strawberry rhubarb pound cake on a wooden cutting board.

If there is one thing that spring reminds me of it all things rhubarb and all things strawberry.

It’s one of my favorite dessert combinations and is the perfect way to welcome in spring and summer and all the fresh fruit dessert options for the season.

This recipe takes my favorite fruit combo and and mixes it with in with buttery pound cake.

Personally I’m happy just eating a slice and calling it dessert but it’s also excellant when paired with ice cream, whipped cream and even Greek yogurt.

The cake turns out moist with a buttery texture studded with fresh strawberries and chunks of tart rhubarb.

As much as I love homemade strawberry rhubarb pie this might edge its way in for my new favorite strawberry rhubarb dessert!

strawberry rhubarb pound cake sliced on a wooden serving board.

What is rhubarb?

Rhubarb is a long pink stalk that grows from the ground with big leafy leaves.

It has a sour taste with the texture similar to celery.

The leaves ARE NOT edible and are poisonous so you’ll often times see rhubarb sold with the leaves already cut off.

Where can I find rhubarb?

I grew up with a small rhubarb patch in my yard but that is just not possible for everyone.

You can typically find fresh rhubarb in the springtime in most grocery stores, farmers markets, or farm stands. It will typically have long pink to red stalks with the leaves already removed.

I have also found frozen rhubarb in the frozen fruit department of the grocery store. The most common brand I have seen is Dole.

strawberry rhubarb pound cake showing the cut side to see the fresh fruit.

Can I use frozen strawberries?

Yes, but you’ll want to let them thaw and drain before folding into the batter.

You do not want to add too much water to the batter.

Can I use frozen rhubarb?

Yes, but just like the strawberries you’ll want to let them thaw and drain before folding into the batter.

strawberry rhubarb pound cake showing the sugary topping.

What is pound cake?

Pound cake is a dessert that traditionally was made with a pound of each butter, flour, eggs, and sugar.

Nowadays there are plenty of recipes that do not follow that exact measurement but they do usually consist of the same basic 4 ingredients.

Of course this strawberry rhubarb pound cake also adds in a little flavor with fresh fruit and some vanilla extract.

How can I store this pound cake?

Since this pound cake contains fresh fruit I like to keep it in an airtight container and store it in the refrigerator for up to 3 days.

strawberry rhubarb pound cake on a serving board with fresh berries.

Love this strawberry rhubarb pound cake?

Why not try a few of my other tasty strawberry and rhubarb recipes!

Strawberry Rhubarb Pound Cake

Strawberry Rhubarb Pound Cake

Yield: 1 9x5 loaf


  • 8 ounces unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup fresh rhubarb, diced
  • 1 cup fresh strawberries, diced
  • 2 tablespoons coarse sugar


  1. Preheat oven to 350 degrees F and spray 9x5 loaf pan with non-stick spray.
  2. Add butter and granulated sugar to the bowl of a stand mixer.
  3. Mix on medium speed until they are light and fluffy, about 3 minutes. Scrape down the sides a few times while mixing to make sure the mixture is fully incorporated.
  4. Add eggs, one a time, making sure to fully incorporate each egg before adding another.
  5. Add vanilla extract and mix until incorporated.
  6. With the mixer on low gradually add the flour until just combined. DO NOT OVERMIX.
  7. Fold in the diced rhubarb and strawberries into the batter.
  8. Add the cake batter to the prepared loaf pan and sprinkle with coarse sugar.
  9. Add cake to the middle rack of the preheated oven and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
  10. Allow the cake to cool for 5 minutes, run a knife around the edges and turn it out onto a wire rack to cool.
  11. Store refrigerated in an airtight container for up to 3 days.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 473Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 154mgSodium: 40mgCarbohydrates: 55gFiber: 2gSugar: 30gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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