Rating: 4.5 stars 4.6
32 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.

Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
9
Yield:
1 - 9 inch square pan
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

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  • Place the rhubarb and strawberries into a bowl. Stir in 2/3 cup of sugar until fruit is coated. Pour into the prepared pan and spread out to cover the bottom. In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

Nutrition Facts

276 calories; protein 3.8g; carbohydrates 48.8g; fat 7.9g; cholesterol 39.6mg; sodium 236.2mg. Full Nutrition
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