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Strawberry-Rhubarb Cake
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5 from 1 vote

Strawberry-Rhubarb Cake

This cake is light, fluffy, delicate and easy to make. All you need are some very ripe and flavorful strawberries and a couple of rhubarb stalks
Prep Time20 mins
Cook Time40 mins
Course: Dessert
Cuisine: Italian
Keyword: cake, flax-egg, strawberry
Servings: 8 servings
Author: Carlo Cao


  • hand mixer


  • 200 g flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 150 g unrefined brown sugar
  • 100 g cacao butter melted
  • a pinch of salt
  • ½ tsp vanilla extract
  • ½ banana mashed
  • 2 tbsp apple vinegar
  • 1.5 dl almond milk
  • 10 strawberries washed and cut into tiny pieces
  • 200 g rhubarb 2-3 stalks, washed
  • a handful of flaked almonds
  • powdered sugar


  • Preheat the oven to 180 degrees.
  • Sift flour, baking powder and baking soda in a bowl.
  • In another bowl using a hand-mixer process butter and sugar until creamy. Add in banana, salt, vanilla, milk and vinegar and mix until the mixture gets thicker and fluffier.
  • Using the hand-mixer at its lowest speed, whisk the dry mixture with the wet one until lumps free.
  • Add in strawberries and mix gently using a spatula.
  • Pour the mixture in a 9-inch baking pan covered in baking sheet and distribute the cake batter evenly.
  • Cut rhubarb stalks into 4 inches-long-pieces and place on the top of the cake.
  • Top the cake with flaked almonds.
  • Place in the middle of the oven and bake for 40-45 minutes. Place in the middle of the oven and bake for 40-45 minutes. Once baked, let it cool completely.
  • Before serving, dust the cake with powdered sugar.
  • Buon appetito!