Strawberry Orange Rhubarb Cake

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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 10 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 24
Most helpful
Most positive
Least positive
Newest

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...

Other stories that may interest you