Strawberry Rhubarb Cake (with Whole Wheat Flour)

Soft, tender, and bursting with summer fruit, this strawberry rhubarb cake is made with wholesome whole wheat flour for a rustic twist on a classic seasonal recipe. A riff on my gluten free strawberry rhubarb cake, this is an easy, unfussy cake to celebrate peak-season fruit.

And, it's so easy to make! You'll just need a whisk and a spoon to make the batter; there's no need to drag out the mixer. Keep it simple and dust the cake with powdered sugar before serving (and add a scoop of vanilla ice cream or dollop of softly whipped cream), or drizzle it with an easy lemon glaze or sweet maple glaze. Lovely any time of the day!

Why You'll Love Strawberry Rhubarb Cake

• It celebrates peak summer produce. Juicy strawberries and jammy rhubarb bake into a super seasonal cake that's perfect any time of the day.
• Simple and unfussy. I love that you can make this cake using a whisk and spoon - no need to bring out the mixer.
• Wholesome whole wheat + almond flour. A bit of whole wheat flour gives the cake a slightly nutty depth while keeping the crumb soft and tender. Almond flour adds moisture and protein.
• A gorgeous texture. Despite the heartier flour, the cake stays moist, buttery, and fork-soft for days.
• So versatile. Serve strawberry rhubarb cake as an afternoon snack, a casual dessert, or as a not-too-sweet breakfast cake along with coffee or tea.

Ingredients Needed

Here's what you need to make this strawberry rhubarb cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Whole wheat flour - You can use regular whole wheat flour or whole wheat pastry flour. Spelt flour is also nice. In a pinch, use all-purpose flour.
• Almond flour - I use finely ground almond flour to add a bit of extra moisture. If you wish, use all whole wheat flour.
• Baking powder
• Salt - I use fine sea salt in my recipes, and table salt works, too.
• Cinnamon - A hint of ground cinnamon adds warmth, or try ground ginger.
• Butter - Unsalted butter is best.
• Sugars - A mix of granulated sugar and light or dark brown sugar.
• Eggs - Use large or medium eggs.
• Yogurt - I used plain, whole-fat yogurt, and you could use low-fat yogurt, too.
• Rhubarb - Feel free to use fresh or frozen, chopped into ½-inch pieces
• Strawberries - Fresh strawberries work best.

Tips & Recipe Notes

• Don't overmix the batter. Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of tender.
• Toss the fruit lightly in flour. A quick dusting helps keep the strawberries and rhubarb from sinking to the bottom as the cake bakes.
• Another fruit. Make a blueberry rhubarb cake or raspberry rhubarb cake by swapping the strawberries for another berry!
• What type of pan? I love the informal feel of a 9x13-inch pan, but a 9-inch springform cake pan works great, too. Cool in the pan set on a rack for 20 minutes, then gently remove the sides and turn the cake out to cool completely.
• Dairy-free. Swap melted coconut oil or dairy-free butter for the butter and use non-dairy yogurt for the yogurt.
• To serve: A dusting of powdered sugar is lovely on its own, but whipped cream or vanilla ice cream turns it into a full-on summer dessert.

Proper Storage

• Counter - Loosely cover the pan of cake with foil and store on the counter for up to 2 days.
• Fridge - Place the cake in an airtight container and store it in the fridge for up to 5 days.
• Freezer - Transfer squares of cake to a freezer-safe container or bag and store in the freezer for up to 2 months. Thaw in the fridge before serving.