Traditional Strawberry Rhubarb Yogurt Cake

Spring baking is where I get to have my cake and eat my fruit too. I love the months when rhubarb shows up at the farmers market, all tart and tangy, begging to be paired with something sweet. Strawberries are the obvious match, but I wanted something more interesting than pie this time.

That’s why I’m obsessed with this yogurt cake. The yogurt keeps everything moist without being fussy, and you can mix it up in one bowl. No stand mixer required. Just cream the butter and sugar, fold in your fruit, and you’re done. It bakes up with a cinnamon-sugar crust that’s just sweet enough to balance the tartness of the rhubarb.

Want something for brunch? This works. Need a dessert that doesn’t feel too heavy? Same. Honestly, I’ve eaten this for breakfast with my coffee and felt zero guilt about it.

What Kind of Rhubarb Should I Use?

Fresh rhubarb is always your best bet for this cake, and you’ll find it in season during spring and early summer at most grocery stores and farmers markets. The color of the stalks doesn’t really matter – whether you get bright red, pink, or greenish stalks, they’ll all taste pretty much the same and work great in this recipe. Just make sure to trim off and discard any leaves, as they’re not edible, and cut the stalks into roughly half-inch pieces so they bake evenly throughout the cake. If fresh rhubarb isn’t available, you can use frozen rhubarb in a pinch, but be sure to thaw it first and drain off any excess liquid so your cake doesn’t end up too soggy.

Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Yogurt: Plain yogurt works best here, but you can use sour cream in the same amount for a similar tangy flavor and moist texture. Greek yogurt also works – just thin it out with a tablespoon or two of milk.
• Rhubarb: If rhubarb isn’t in season or you can’t find it, you can use all strawberries instead (about 3 ½ cups total). The cake will be a bit sweeter, so you might want to reduce the sugar by 2 tablespoons.
• Strawberries: Fresh is ideal, but frozen strawberries work too. Just thaw them first and drain off excess liquid so your batter doesn’t get too wet.
• Butter: You can substitute the softened butter with vegetable oil (use ⅓ cup instead of ½ cup). For the topping butter, coconut oil works in a pinch.
• Brown sugar: If you’re out of brown sugar, mix ½ cup white sugar with 1 tablespoon molasses, or just use white sugar for a slightly less rich topping.

Watch Out for These Mistakes While Baking

The biggest mistake with this cake is not cutting your rhubarb and strawberries into small, uniform pieces – chunks that are too large will release excess moisture and create soggy pockets in your cake, so aim for pieces about 1/2 inch in size.

Another common error is overmixing the batter once you add the flour, which develops too much gluten and results in a tough, dense cake instead of a tender crumb – mix just until the flour disappears.

Since rhubarb and strawberries release liquid as they bake, make sure to check for doneness with a toothpick inserted into the center of the cake (not near the fruit), and if the top is browning too quickly before the center is done, tent it loosely with foil for the last 15-20 minutes of baking.

What to Serve With Strawberry Rhubarb Yogurt Cake?

This cake is perfect for brunch or an afternoon snack with a hot cup of coffee or tea. A dollop of whipped cream or a scoop of vanilla ice cream on top makes it feel extra special if you’re serving it as dessert. I love pairing it with fresh berries on the side – blueberries or more strawberries work great – or even a simple fruit salad to keep things light and fresh. If you’re hosting a brunch, serve slices alongside scrambled eggs and bacon for a sweet and savory spread that everyone will love.

Storage Instructions

Store: This cake keeps really well covered at room temperature for about 2 days, or in the fridge for up to 5 days. I actually think it tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. It’s great to have a slice or two ready to go when you need a quick dessert or afternoon snack.

Serve: If you’ve refrigerated the cake, let it sit at room temperature for about 20 minutes before serving so it’s not too cold. Frozen slices can thaw on the counter for an hour, or you can warm them in the microwave for about 30 seconds for that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2700-2900
• Protein: 30-36 g
• Fat: 120-130 g
• Carbohydrates: 380-400 g

Ingredients

For the cake:

• 1/2 cup butter (I like Kerrygold unsalted for this)
• 1 cup sugar
• 1 tsp lemon zest (finely grated)
• 1 egg
• 1 1/2 tsp vanilla
• 2 cups flour (I always use King Arthur all-purpose)
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup yogurt (full-fat Greek provides the best moisture)
• 2 1/4 cups rhubarb (cut into 1/2-inch pieces)
• 1.5 cups strawberries

For the topping:

• 1/4 cup butter (melted and cooled slightly)
• 3/4 tsp cinnamon
• 1/2 cup brown sugar (I prefer Domino light brown sugar)

Step 1: Prepare Your Pan and Mise en Place

• Butter or cooking spray for greasing
• 1 tsp lemon zest

Preheat your oven to 350°F and grease a 9×13 inch baking dish (or similar size cake pan) with butter or cooking spray.

While the oven preheats, measure out all your ingredients and have them ready: this is especially important for this recipe since you’ll be working quickly once you start mixing.

Finely grate the lemon zest and set it aside—I like to do this early so the citrus oils stay fresh.

Step 2: Cream Butter, Sugar, and Lemon Zest

• 1/2 cup butter
• 1 cup sugar
• 1 tsp lemon zest

In a large mixing bowl, combine the softened butter, sugar, and lemon zest.

Beat on medium-high speed for about 3 minutes until the mixture is pale and fluffy—this creaming process incorporates air into the batter, which helps the cake rise and creates a tender crumb.

Stop and scrape down the sides of the bowl as needed to ensure everything is evenly combined.

Step 3: Add Egg and Vanilla to the Wet Base

• 1 egg
• 1 1/2 tsp vanilla

Add the egg and vanilla to the creamed butter mixture and stir until fully incorporated, about 1 minute.

Make sure the egg is completely mixed in—this helps emulsify the batter and ensures even texture throughout the cake.

Step 4: Alternate Dry Ingredients and Yogurt

• 2 cups flour
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup yogurt

In a separate bowl, whisk together the flour, baking soda, and salt.

Now add these dry ingredients to the wet mixture in three additions, alternating with the yogurt: start with half the flour mixture, then add the full cup of yogurt, then finish with the remaining flour mixture.

Stir gently after each addition until just combined—I find this gentle folding approach prevents overmixing and keeps the cake tender.

The yogurt adds moisture and tang that complements the tart fruit beautifully.

Step 5: Fold in Fruit and Prepare the Topping

• 2 1/4 cups rhubarb
• 1.5 cups strawberries
• 1/4 cup butter
• 3/4 tsp cinnamon
• 1/2 cup brown sugar

Gently fold the rhubarb and strawberries into the batter until evenly distributed—be careful not to overmix or break up the fruit too much.

While you’re preparing the fruit, mix together the melted butter, cinnamon, and brown sugar in a small bowl to make the crumb topping.

Pour the batter into your prepared pan, then sprinkle the cinnamon-sugar mixture evenly over the top.

The melted butter will soak into the topping as it bakes, creating a delicious streusel-like crust.

Step 6: Bake Until Golden and Set

Bake for 50–60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter).

The cake should smell fragrant and the fruit juices may bubble slightly around the edges.

Remove from the oven and let cool in the pan for at least 15 minutes before serving—this allows the cake to set and makes it easier to slice cleanly.

Traditional Strawberry Rhubarb Yogurt Cake

Delicious Traditional Strawberry Rhubarb Yogurt Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 12 slices

Calories 2800 kcal

Ingredients

  

For the cake

• 1/2 cup butter (I like Kerrygold unsalted for this)
• 1 cup sugar
• 1 tsp lemon zest (finely grated)
• 1 egg
• 1 1/2 tsp vanilla
• 2 cups flour (I always use King Arthur all-purpose)
• 1 tsp baking soda
• 3/4 tsp salt
• 1 cup yogurt (full-fat Greek provides the best moisture)
• 2 1/4 cups rhubarb (cut into 1/2-inch pieces)
• 1.5 cups strawberries

For the topping

• 1/4 cup butter (melted and cooled slightly)
• 3/4 tsp cinnamon
• 1/2 cup brown sugar (I prefer Domino light brown sugar)

Instructions

 

• Preheat your oven to 350°F and grease a 9x13 inch baking dish (or similar size cake pan) with butter or cooking spray. While the oven preheats, measure out all your ingredients and have them ready: this is especially important for this recipe since you'll be working quickly once you start mixing. Finely grate the lemon zest and set it aside—I like to do this early so the citrus oils stay fresh.
• In a large mixing bowl, combine the softened butter, sugar, and lemon zest. Beat on medium-high speed for about 3 minutes until the mixture is pale and fluffy—this creaming process incorporates air into the batter, which helps the cake rise and creates a tender crumb. Stop and scrape down the sides of the bowl as needed to ensure everything is evenly combined.
• Add the egg and vanilla to the creamed butter mixture and stir until fully incorporated, about 1 minute. Make sure the egg is completely mixed in—this helps emulsify the batter and ensures even texture throughout the cake.
• In a separate bowl, whisk together the flour, baking soda, and salt. Now add these dry ingredients to the wet mixture in three additions, alternating with the yogurt: start with half the flour mixture, then add the full cup of yogurt, then finish with the remaining flour mixture. Stir gently after each addition until just combined—I find this gentle folding approach prevents overmixing and keeps the cake tender. The yogurt adds moisture and tang that complements the tart fruit beautifully.
• Gently fold the rhubarb and strawberries into the batter until evenly distributed—be careful not to overmix or break up the fruit too much. While you're preparing the fruit, mix together the melted butter, cinnamon, and brown sugar in a small bowl to make the crumb topping. Pour the batter into your prepared pan, then sprinkle the cinnamon-sugar mixture evenly over the top. The melted butter will soak into the topping as it bakes, creating a delicious streusel-like crust.
• Bake for 50–60 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The cake should smell fragrant and the fruit juices may bubble slightly around the edges. Remove from the oven and let cool in the pan for at least 15 minutes before serving—this allows the cake to set and makes it easier to slice cleanly.