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–+ servings
strawberry cake with rhubarb jam and whipped cream

Strawberry Rhubarb Cake Recipe (video)

1 hr 30 mins prep + 30 mins cook
14 servings
Easy and fruity strawberry cake with strawberry rhubarb jam and whipped cream frosting!

Ingredients 
US Customary - Metric

For Rhubarb Strawberry Cake:

  • 4 eggs, separated
  • 3/4 cup unsalted butter, softened
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 cup milk, warm
  • 1 1/2 cups all-purpose flour
  • 3/4 cup Bob's Red Mill Almond Flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup diced rhubarb
  • 1 cup diced strawberry
  • 1 tbsp cornstarch

For Strawberry Rhubarb Jam:

  • 2 cups diced rhubarb
  • 1 cup diced strawberry
  • 1/2 cup sugar

For Cake Frosting:

  • 1 1/2 cups heavy cream, chilled
  • 1 cup confectioner's sugar
  • 1 tsp vanilla

For Blueberry Muesli Muffins: (from video)

  • 3/4 cup sour cream or greek yogurt
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup white granulated sugar
  • 1 1/2 cups Bob's Red Mill Gluten-free 1-to-1 baking flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 Bob's Red Mill Muesli Cup in 'Tropical' flavor
  • 1 cup fresh blueberries
  • 1 tbsp cornstarch
  • 1 cup confectioner's sugar
  • 1/4 cup milk
  • 1/2 tsp vanilla
  • sprinkle of salt

For Strawberry Almond Scones: (from video)

  • 1 1/2 cups all-purpose flour
  • 1/2 cup Bob's Red Mill Almond Flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup butter, cubed and chilled
  • 1/2 cup strawberry yogurt
  • 1/2 cup milk
  • 1 egg, plus 1 egg yolk
  • 2 cups freeze-dried strawberries
  • 1/4 cup sliced almonds
  • 1 egg, for egg wash

Instructions

For Strawberry Rhubarb Cake:

  • Strawberry Rhubarb Cake: Preheat the oven to 350F. Line two, 8-inch cake pan with parchment paper. In a large mixing bowl, cream together the butter, sugar and vanilla for a few minutes until creamy. Add the egg yolks and milk and mix again for 1 to 2 minutes, until well-combined. In a separate bowl, combine the dry ingredients: flour, almond flour, baking powder and salt. Sift the dry ingredients into the cake batter and mix for 1 minute, until combined.
  • In a separate bowl, combine the 1 cup diced strawberries and 1 cup diced rhubarb with cornstarch. Toss the fruit in the starch, then fold into the batter. In a separate bowl, whisk the egg whites with 1/4 tsp cream of tartar for 4 to 5 minutes, until stiff peaks form. Fold the egg whites into the batter gently. Divide the batter between the two pans and bake in preheated oven for 28 to 30 minutes, until the cake layers are golden brown. Remove from the oven and cool completely on a wire rack.
  • Meanwhile, prepare the jam. Combine the diced rhubarb, strawberries and sugar in a medium-sized sauce pot. Cook over medium heat and bring to a simmer; simmer for 8 to 10 minutes, until the diced rhubarb breaks apart to form a puree. Allow the jam to cool completely before using in the cake. Prepare the whipped cream next: combine the chilled cream, sugar and vanilla in a mixer bowl. Whisk on medium-high speed for 4 to 5 minutes, until stiff peaks form. Assembled the cake once the layers and jam have cooled completely. Spread a generous amount of whipped cream between the two layers, along with spoonfuls of jam. Top the cake with more whipped cream, jam and sliced strawberries. Keep refrigerated if not serving immediately.

For Strawberry Almond Scones: (from video)

  • For Strawberry Almond Scones: In a large mixing bowl, combine all the dry ingredients: flour, almond flour, sugar, salt, baking powder and baking soda. Toss the ingredients together, then add the chilled butter. Use a pastry cutter to cut the butter into the flour until the mixture resembles fine crumbs; this can also be done in a food processor.
  • Make a well in the center of the dry ingredients, then add the wet ingredients: eggs, yogurt and milk. Use a spatula to stir in the wet ingredients, forming a soft dough. Add the freezer dried strawberries and mix again. Cover the bowl with plastic wrap and place into the refrigerator to chill for at least 30 minutes. Once chilled, use a large scoop and drop balls of dough onto a baking sheet lined with a silicone mat or parchment paper.
  • Brush each scone with egg wash - simply whisk the egg in a small ramekin. Add sliced almonds on top of each scone. Bake the scones at 350F for 28 to 30 minutes, until they're golden brown. Remove them from the oven and cool on a wire rack. Use a pastry brush to add the glaze over the top. Keep scones stored in an air-tight container at room temperature.

Blueberry Muesli Muffins: (from video)

  • Blueberry Muesli Muffins: Preheat the oven to 350F. Prepare a 12-count muffin pan by spraying each cup with non-stick baking spray. In a large mixing bowl, beat together the eggs, butter, sour cream, and vanilla for 2 to 3 minutes until smooth and creamy. Slowly add the sugar while mixing. Combine the dry ingredients: flour, baking powder, salt, 1/4 tsp ground cinnamon and 1/8 tsp ground nutmeg (optional). Mix in the dry ingredients for about a minute, until well combined.
  • Add 1 package of Bob's Red Mill Muesli Cup to the batter. Toss the blueberries in the cornstarch, then add to the batter. Use a spatula to fold in the muesli and blueberries. Use a scoop to drop the batter into the prepared muffin pan, filling the cups to the top. Garnish the top with additional blueberries, if desired. Bake in preheated oven for 28 to 30 minutes, until the tops are golden brown.
  • For Glaze: combine the milk, sugar, vanilla and a pinch of salt in a medium-sized bowl. Use a whisk to mix the ingredients together until a smooth glaze forms. Add more milk for a thinner glaze, more sugar for a thicker glaze. Use a pastry brush to brush onto the muffins. Keep muffins stored in an airtight container at room temperature.