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

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

276.2 calories; 3.8 g protein; 48.8 g carbohydrates; 39.6 mg cholesterol; 236.2 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2009
Excellent just as written. By the way "6 stalks" of rhubarb means 3 cups of it (diced or chopped) as a cooking standard. Read More
(67)
31 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/01/2009
Excellent just as written. By the way "6 stalks" of rhubarb means 3 cups of it (diced or chopped) as a cooking standard. Read More
(67)
Rating: 5 stars
05/02/2008
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 use dried. Despite that though this cake is very light and refreshing. I like the fruit and it'll go into my few beloved cake recipes of applesauce cake and carrot cake (I'm not a big sweets fan). I used a bundt pan and it worked just fine. Thanks! Read More
(32)
Rating: 4 stars
04/27/2008
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 strawberries or rhubarb and I was hoping the fruit would retain it's color somewhat but it turned light pink - at first I was disappointed in the appearance but it still tasted good. The orange flavor comes through nicely - without being too "fruitcakey" - and compliments the strawberries and rhubarb perfectly. Served with real whipped cream - pretty sure I'll make this one again! Thanks for sharing! Read More
(18)
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Rating: 5 stars
05/01/2009
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 my Amish neighbor who is an excellant baker. Read More
(16)
Rating: 5 stars
06/22/2009
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 teaspoons from the orange I had so I used 2 teaspoons of orange extract to make up the difference. I added 1/2 teaspoon of ground ginger (will add more next time)to the flour mixture and also substituted part of the all-purpose flour with stone ground whole wheat flour to up the nutritional value. The cake did take about 20 minutes extra to bake. I think next time I'll bake at 375 instead. I served it warm with a swirl of whipped topping on top. Delicious! I recently made this exactly as written and it was fantastic. A keeper for sure! Read More
(15)
Rating: 4 stars
06/23/2010
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. Read More
(12)
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Rating: 5 stars
06/14/2010
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. Read More
(11)
Rating: 5 stars
05/19/2008
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 perfectly. The crust was evenly brown sweet and crisp. The fruit/sauce was mildly sweet and very tasty. Thanks for a very nice recipe! Read More
(11)
Rating: 4 stars
05/08/2011
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 used less sugar. I loved the orange flavor though! Read More
(11)