Rhubarb Strawberry Swirl Almond Pound Cake: A Summer Favorite

Some flavor combinations are simply meant to be together, and strawberry and rhubarb are one of them.

Whenever I offer samples of Rhubarb Strawberry Fruit Spread, I often hear the same thing:

“Rhubarb? Isn’t that really tart?”

Traditional rhubarb recipes can certainly have a sharp bite, but this spread is different. The strawberries soften the rhubarb beautifully, creating a sweet-tart flavor that’s bright, balanced, and surprisingly approachable. In fact, many people who think they don’t like rhubarb end up loving this combination.

That’s exactly why I paired it with Absolutely Almond Pound Cake Mix.

The rich, buttery almond cake creates the perfect backdrop for the fruit spread, resulting in a dessert that feels bakery-worthy but couldn’t be easier to make.

For this loaf, I stirred a little cornstarch into the fruit spread before swirling it into the batter. That simple trick helps keep the fruit spread suspended throughout the cake instead of sinking to the bottom during baking. The result is beautiful ribbons of strawberry-rhubarb flavor in every slice.

Whether you’re enjoying a piece with your morning coffee, serving it at brunch, or sharing it with friends on the patio, this cake is a delicious reminder that summer baking doesn’t have to be complicated.

Amy’s Tip

Mix a small amount of cornstarch into the Rhubarb Strawberry Fruit Spread before swirling it into the batter. It acts as a thickening agent and helps create those beautiful fruit ribbons throughout the cake. Chill before slicing.

Bundle Favorite

One of my favorite summer pairings is the Absolutely Almond Pound Cake Mix and Rhubarb Strawberry Fruit Spread bundle. Together they create desserts that look impressive but are simple enough for everyday baking.

Because dinner should feed your soul, not your stress—and dessert should be just as easy.