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Moist Strawberry Rhubarb Sheet Cake Recipe Easy Tender Crumb

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A tender, moist sheet cake bursting with fresh strawberries and tangy rhubarb, perfect for spring and summer gatherings. This easy recipe delivers a nostalgic, crowd-pleasing dessert with a soft crumb and balanced fruity flavor.

Ingredients

Scale
  • 2 ½ cups (300 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • ½ cup (120 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 ½ cups (225 g) fresh strawberries, hulled and sliced
  • 1 ½ cups (225 g) fresh rhubarb, chopped into ½-inch pieces
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) sheet pan with butter or non-stick spray.
  2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a mixer bowl, beat the softened butter, vegetable oil, and sugar until light and fluffy, about 3 to 4 minutes.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. With the mixer on low, add the dry ingredients in three batches alternating with the buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in the sliced strawberries and chopped rhubarb using a rubber spatula.
  7. Pour the batter evenly into the prepared sheet pan and smooth the top. Tap the pan lightly to release air bubbles.
  8. Bake for 40-45 minutes, starting to check at 38 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Remove from oven and cool completely in the pan on a wire rack for at least 30 minutes.
  10. Optionally, dust the top with powdered sugar before serving.

Notes

Do not overmix once flour is added to keep the crumb tender. Fold fruit gently to avoid bruising. Use room temperature buttermilk or a dairy-free substitute made by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk and letting it sit for 5 minutes. Check cake starting at 38 minutes to avoid overbaking. For gluten-free or vegan versions, substitute ingredients accordingly.

Nutrition

Keywords: strawberry rhubarb cake, sheet cake, moist cake, tender crumb, easy dessert, spring dessert, summer dessert, fruit cake

Find it online: https://leilameals.com/moist-strawberry-rhubarb-sheet-cake-recipe-easy-tender-crumb/