Rhubarb and strawberry crumb cake

I see rhubarb everywhere these days! But I like it more when associated with strawberries, which happen to be everywhere as well, even at this time of the year. Nobody wonders anymore why we have strawberries all year around!  But that’s another story!

Initially, I got the recipe from a dear friend but she used rhubarb only..So, although adding strawberries makes it even better, you can still make it 100% with rhubarb.

Again, this recipe is easy to make and happens to be perfect for any occasion. It’s a good recipe for a picnic.

Next time I'll bake this recipe, I'll spread it in a larger pan to get a thinner base although this version is just as good.


For a 25 cm pan (or 16 squares)

Prep: 15 min – Baking: 1 h

For the base

  • 2 eggs
  • 115g of butter, soft
  • 115g of sugar
  • 160g of all purpose flour
  • 1 ½ tsp of baking powder
  • 1 tsp of vanilla extract
  • 1 pinch of salt 

For The Streusel

  • 160g of all purpose flour
  • 85 g sugar, light-brown sugar will be better
  • 85 g of butter, in cubes
  • A pinch of salt
For the filling

  • 3 stalks of rhubarb, coarsely chopped
  • 250g of sliced strawberries,
  • 2 to 3 tbsp of sugar
  • 1 tbsp of corn starch (optional)


Preheat oven to 170°C. Butter a 25 cm baking pan with relatively high edges.

Line the pan with parchment paper, otherwise butter and flour the pan.

The streusel

Mix all ingredients, either using your fingers or by pulsing them in a food processor. You want to get a sort of crumbly mix. Put in a freezer for a few minutes.

The rhubarb/strawberry filling

In a medium bowl, combine rhubarb, strawberries, the sugar and set aside, covered.

The cake base

In a large bowl, beat the eggs with sugar, the vanilla extract and the salt. Add in the flour and the baking powder. I just used the spatula when I added the flour..

Assembly and baking

Spread batter in prepared pan. Cover with rhubarb and strawberry mixture and top with streusel.

Bake the cake for about 1h and until you see it looking golden.

Let cool completely. Using paper overhang, lift cake from pan. Cut into squares and serve as is or with a rhubarb marmalade or cream.


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