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If you’re craving a cozy, fruit-filled twist on a classic cinnamon roll, this Strawberry Rhubarb Cinnamon Roll Cake delivers all the comfort you love in one easy bake. With swirls of warm cinnamon sugar, bursts of juicy strawberries and tart rhubarb, and a sweet vanilla glaze to finish—it’s the perfect weekend bake for breakfast, brunch, or dessert.

This nostalgic cake layers a soft, buttery batter with fresh fruit and warm spices, then gets swirled into a marbled beauty that bakes up golden and tender. A drizzle of glaze adds just the right touch of sweetness, making each bite as indulgent as it is familiar.

Let’s walk through what makes this recipe so irresistible, how to bake it in under an hour, and a few simple tweaks to make it your own.

Why You’ll Love This Recipe

Strawberry Rhubarb Cinnamon Roll Cake is a warm hug in cake form. Here’s why it deserves a spot in your rotation:

Sweet Meets Tangy: Strawberries and rhubarb balance the sweetness with a fresh pop of flavor.
Cinnamon Roll Comfort: All the cozy spiced goodness of a cinnamon roll, no yeast required.
Glazed to Perfection: That vanilla glaze melts into the warm cake for next-level indulgence.
Perfect for Sharing: Great for family brunch, a potluck, or just a cozy afternoon treat.
Quick and Easy: Mix, swirl, and bake—no complicated steps or equipment needed.

Preparation and Cooking Time

Simple, fuss-free, and ready in under an hour.

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Ingredients

Here’s everything you need to whip up this nostalgic treat:

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup milk
2 large eggs
1 teaspoon vanilla extract
1 cup strawberries, chopped
1 cup rhubarb, chopped
1/2 cup brown sugar
1 tablespoon cinnamon
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Mix the Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the softened butter, milk, eggs, and vanilla extract. Mix until just combined.
Prepare the Filling: In a separate bowl, toss together chopped strawberries, rhubarb, brown sugar, and cinnamon.
Layer and Swirl: Pour half of the batter into the prepared pan. Spoon the fruit mixture evenly over the top, then cover with the remaining batter. Use a knife to swirl gently for a marbled effect.
Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Make the Glaze: While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract.
Glaze and Serve: Drizzle the glaze over the warm cake. Let it set for a few minutes, then slice and enjoy.

How to Serve

This cake is incredibly versatile and perfect for a range of occasions. Here are a few serving ideas:

Serve Warm with Coffee: A cozy breakfast or afternoon treat alongside your favorite cup.
Top with Whipped Cream: For a little extra indulgence, add a dollop on each slice.
Make it Brunch-Ready: Serve it alongside eggs, fruit, and breakfast sausage for a full spread.

Tips and Variations

Go Nutty: Add chopped pecans or walnuts for texture.
Make It Tangier: Add a splash of lemon juice to the fruit mixture before layering.
Switch Up the Fruit: Try raspberries, blueberries, or chopped apples depending on the season.
Mini Versions: Bake in muffin tins for individual servings—perfect for on-the-go.

Final Thoughts

Strawberry Rhubarb Cinnamon Roll Cake blends the warmth of a cinnamon roll with the brightness of spring fruit. It’s simple, crowd-friendly, and completely satisfying. Whether you serve it fresh from the oven or sneak a slice the next morning, this cake is pure comfort with a fruity twist.