Recipe by Cathy H.
"Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
rhubarb, cut into 1/2 inch pieces
strawberries, hulled and sliced
1 1/3 cups
white sugar, divided
grated orange zest
1 1/4 cups
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 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!
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!
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.
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!
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 used less sugar. I loved the orange flavor, though!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Orange Rhubarb Cake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 71
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Tender and moist cake with rhubarb.
See how to make a wonderfully sweet and tart fruit pie.
The rhubarb and strawberry dessert is sweet enough and goes great with ice cream.