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Strawberry Orange Rhubarb Cake

Cathy H.

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

1 h 10 m servings 276 cals
Original recipe yields 9 servings (1 - 9 inch square pan)

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

Nutrition Facts


Per Serving: 276 calories; 7.9 g fat; 48.8 g carbohydrates; 3.8 g protein; 40 mg cholesterol; 236 mg sodium. Full nutrition

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Reviews

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Excellent just as written. By the way, "6 stalks" of rhubarb means 3 cups of it (diced or chopped), as a cooking standard.

This is delicious. If you like strawberry rhubarb pie, you'll probably like it. I didn't really taste the orange flavor, but that could be because I didn't have fresh orange zest and had to us...

This was very tasty! At first I was thinking the fruit would end up inside the cake somehow, but it stays on the bottom - sort of like an upside down cake. I haven't really baked with strawber...

This was very good! The only change I made was to increase it 50% and bake it in a 9 by 13 pan. I didn't even need to bake it longer. It was sooooooo delicious that I had to pass it along to ...

MMMMM...this was great!!! I made it at work for a group of 20 people, I tripled the recipe and baked it in a full size hotel pan. I needed 2 tablespoons of orange zest, but only got 4 teaspoon...

My mother-in-law is diabetic so I completely replaced the sugar with Splenda and it turned out wonderful. It would be interesting to see how that changes the nutritional info.

This was good, but too a little too sweet. I had more rhubarb than the recipe called for, about 6 cups (and used a 9x13 pan) but didn't increase the sugar and still thought that I should've use...

Very, very good! I recommend this to anyone who loves strawberry rhubarb pie. The orange zest adds a little kick to this very moist cake.

Quite delicious! This was the first thing I ever made with rhubarb, and I was impressed. I didn't have oranges at home so I substituted lemon zest for the orange. I think the dish came out per...