Description
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.
Ingredients
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
Instructions
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Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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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.
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Prepare the Filling: In a separate bowl, toss together chopped strawberries, rhubarb, brown sugar, and cinnamon.
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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.
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Bake: Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
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Make the Glaze: While the cake cools slightly, whisk together powdered sugar, milk, and vanilla extract.
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Glaze and Serve: Drizzle the glaze over the warm cake. Let it set for a few minutes, then slice and enjoy.
- Prep Time: 15
- Cook Time: 40
Nutrition
- Serving Size: 12
- Calories: 320