Strawberry Orange Rhubarb Cake

SUBMITTED BY: Cathy H. PHOTO BY: SUNDROPFAIRY

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

PREP TIME	15 Min
COOK TIME	55 Min
READY IN	1 Hr 10 Min

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch square pan

USMETRIC

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INGREDIENTS

6 stalks rhubarb, cut into 1/2 inch pieces
1 pint strawberries, hulled and sliced
1 1/3 cups white sugar, divided
1/3 cup butter, softened
1 egg
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup buttermilk

READ REVIEWS (4)

DIRECTIONS

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

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on May 2, 2008 by pomplemousse

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!

4 users found this review helpful

Reviewed on Apr. 27, 2008 by Christine M

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!

1 user found this review helpful