Rhubarb Strawberry Cake - Emointhekitchen

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Rhubarb has been used in Traditional Chinese Medicine for over two thousand years. In Chinese culture, it is most commonly recognised as a powerful laxative. The root of rhubarb (Da Huang, 大黄) is valued for its wide range of medicinal properties, including hemostatic, blood-activating, detoxifying, blood-stasis-dispersing, and purgative effects.

In contrast, in North America and Europe, rhubarb is widely consumed as a food. Although botanically a vegetable, its tart, fleshy stalk is often treated as a fruit and used in desserts, jams, and beverages. Beyond its culinary appeal, rhubarb is highly nutritious and has been associated with potential health benefits, including anti-cancer properties and protective effects on the kidneys, liver, and heart.

Ancient Chinese medical texts highlight both the potency and risks of rhubarb. The ‘Shennong Bencao Jing‘ (25–220 CE) classified it as a “low herb,” indicating that while it is highly effective, it can also be toxic if misused. Historically, it was used to treat conditions such as malaria and jaundice, particularly those affecting the digestive system, and it continues to be valued today for liver protection when used in small doses.

In Li Shizhen’s ‘Bencao Gangmu ‘, rhubarb’s strength earned it the metaphorical title of a “General.” Practitioners adapted its preparation depending on the condition being treated—for example, boiling it for nosebleeds or processing it with ghee to alleviate back pain.

The ‘Waitai Miyaofang‘ (752 CE) also documented its external applications, such as using rhubarb in plasters to treat skin infections. Despite its versatility, traditional sources consistently emphasised caution, often recommending its use only as a last resort due to its powerful effects.

By the early nineteenth century, rhubarb had undergone a remarkable transformation in the West. Once known primarily as a medicinal purgative, it became a beloved ingredient in the kitchen. Sweetened and paired with fruits like strawberries, it evolved into a staple of desserts—marking its journey from medicine to cake.

And speaking of pies and desserts, I happen to have a beautiful, classic rhubarb strawberry cake recipe to share.

You will need:

Dry:

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt

Wet Base:

1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs
1 tsp vanilla sugar
1 cup Greek yogurt
1/2 cup milk
1 ripe lemon (zest + juice)

Fruit:

220 g strawberries, destemmed and sliced into bite-sized pieces
220 g rhubarb, ends trimmed, halved lengthwise, and sliced into bite-sized pieces

For garnish:

Powdered sugar, sifted

For the crumb:

1/2 cup coarse flour
1/2 cup powdered sugar
2 tablespoons butter

Procedure:

Preheat oven to 180°C. Grease and flour a prepared pan. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, combine granulated sugar and lemon zest. Rub them together with your fingertips for about 30 seconds until fragrant and slightly damp. Add the room-temperature butter to the lemon sugar. Beat with an electric mixer on medium speed for 3–4 minutes. Add eggs one at a time, beating well after each. Scrape down the bowl. Mix in vanilla. In a small bowl, whisk together Greek yoghurt, milk, and lemon juice. With the mixer on low, add the dry ingredients and mix until just combined.

In a small bowl, toss the sliced strawberries and rhubarb with 1 tablespoon of the flour. This coating prevents the fruit from sinking. Pour batter into prepared pan and smooth the top. Bake for 40–50 minutes, or until a toothpick inserted in the centre comes out clean. Dust generously with sifted powdered sugar just before serving. If you want crumbs, instead of powdered sugar, mix this with your fingers and sprinkle it over the batter before baking.

Rhubarb – Property – Bitter, cold; large intestine, spleen, stomach, liver and heart meridians entered.
Actions – Remove accumulation with purgative, clear heat and purge fire, cool blood and stop bleeding, remove toxicity, activate blood and dispel stasis, clear heat and resolve dampness.
Indications
A. Constipation, accumulation in the stomach and intestines.
B. Excess fire-heat syndrome, blood heat syndrome manifested as hematemesis and epistaxis
C. Sores and abscess due to heat-toxin, burn due to hot liquid or fire
D. Stagnant blood syndrome
E. Damp-heat induced jaundice and stranguria
Cautions – It should be used with caution in case of spleen and stomach deficiency for its bitter and cold property, which can easily damage stomach qi. It is contraindicated in women during pregnancy, menstruation or lactation for it has actions of activating blood and resolving stasis, and can make the purged substances follow lactating out.