Go Back
+ servings
closeup of a stack of three slices of pound cake on a wire rack

Strawberry Rhubarb Pound Cake

This old-fashioned Strawberry Rhubarb Pound Cake is a simple, moist, lightly sweetened cake loaded with fresh fruit and summertime charm!
Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Calories 287kcal


  • 2 sticks butter softened
  • 1 cup plus 2 additional tablespoons sugar divide
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup fresh rhubarb diced
  • 1 cup fresh strawberries diced


  • Preheat oven to 350 degrees F
  • Lightly grease a 9x5 loaf pan. (you can also place a piece of parchment paper down the center of the pan to more easily lift the loaf out after baking).
  • Add the butter and one cup of sugar to a large bowl and blend with an electric mixer (or a stand mixer)
  • Beat on medium speed for 3 minutes until fluffy.
  • Add in one egg at a time and blend each one completely in before adding another one.
  • Then add vanilla extract and blend in thoroughly.
  • Gradually add in the flour and mix on low speed. After adding in all the flour, stop mixing to be careful not to overmix. It is okay to have some flour not completely mixed in.
  • Add the diced fresh strawberries and rhubarb and gently fold into the batter.
  • Continue turning the dough until flour is fully mixed in.
  • Add the batter to the greased loaf pan
  • Top with the remaining 2 tablespoons of sugar.
  • Bake 55-60 minutes on the middle rack or until a toothpick inserted into the center is clean.
  • Allow it to cool in the loaf pan for 5 minutes. Then remove from the pan and place it on a wire rack to completely cool. You can use a knife to run around the sides of the pan to loosen the sides of the pan


Preheat oven at least 15 minutes prior to baking
Add chopped pecans or walnuts if desired.
For lower calories, substitute 1 stick of butter for 1/2 cup of unsweetened applesauce.
Fresh strawberries work best but use thawed frozen strawberries if needed.
Store in an airtight container in the fridge for 3-4 days.


Serving: 1slice | Calories: 287kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 190mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 675IU | Vitamin C: 8mg | Calcium: 23mg | Iron: 2mg