Strawberry Rhubarb Snack Cake

Share Post:



So, I woke up and it was sunny.

Praaaaise the Lord…is Spring finally showing it’s pretty little face?  I sure hope so.

Along with every other Canadian (and New Yorker, and Bostonian, and East Coaster), we have spent months complaining about snow…and ice…and cold….and all the other cold reasons we don’t want to leave the house.

I know…I’m like you.  In November, during that first snow fall, we are a bit relieved that the frigid temperatures have arrived and they give us a great reason to come indoors and do all the stuff we have ignored all summer long…you know, like cleaning the bathrooms and other important stuff.

But enough is enough.  I can ski and I can snow shoe (and I enjoy it – I really do), but I would like the summer to be longer than the winter.

Just.  For.  One.  Year.


I love Canada.  It’s honestly the best place to live (and raise children) and it has the most awesome people.  But, the weather?  Well, that’s when I say that Canada is the best place in the world… in June.

Not so much in February.

But I guess it helps me really appreciate the new growth and rejuvenation in the spring and the gorgeous colours in the fall.

I guess you can’t have everything.

But a girl can dream, no?




550-600 grams rhubarb, strawberry or a combination of both (if using frozen, add a tbsp cornstarch)

1 c sugar, divided  (add 1/3 c if using rhubarb *see note)

1 lemon (1 tsp lemon zest and 1 tbsp lemon juice)

1/2 c butter, softened

2 eggs

1 1/3 c flour

1 tsp baking powder

1/2 tsp salt

1/3 c sour cream (or yogurt)


1 c flour

1/3 c brown sugar

pinch salt

1/2 tsp cinnamon

4 tbsp (1/2 stick) butter melted

NOTE:  if using rhubarb, you can add the 1/3 c extra sugar but I like to add a couple of tbsp of strawberry jam instead of the extra sugar (I think it adds another layer of flavour!)


1.  Preheat your oven to 350 degrees and line a 9 x 13″ pan with parchment; set aside.



2.  In a bowl, stir together strawberries/rhubarb with  1/3 c sugar  (and extra sugar or strawberry jam if using only rhubarb), and the lemon juice; set aside.



3.  In a mixing bowl, beat butter and 2/3 c sugar (the remainder of the 1 cup) until fluffy.

4.  Add eggs, one at a time and stir until combined.

5.  Scrape down bowl and add zest; stir to combine.



6.  In a separate bowl, stir together flour, baking powder and salt.

7.  Add 1/3 of the flour mixture to the eggs and stir a couple of times; add 1/2 the sour cream and mix; add 2nd 1/3 of the flour mixture and combine; add the last of the sour cream; add the last of the flour and mix completely.



8.  Dollop mixture into the baking pan and smooth surface to the corners.



9.  In a saucepan, cook berry mixture (add the cornstarch if you are using frozen fruit…you will notice the water come out of it while you are cooking and you want that to solidify a bit).



10.  Once fruit is thickened, spread it over the cake mixture



11.  In a small bowl, mix topping ingredients and mix well; crumble over cake and berries.



12.  Bake for 50-60 minutes until firm and browned on top;  serve warm with ice cream or custard!



If you are feeling uber-generous, wrap a few of these babies up.  Now go find a nice person and give ’em away.

Really!  I gave away 30 pieces in one day to whomever I met…it was so much fun!!

Bakin’ it forward baby!!