Strawberry Orange Rhubarb Cake

Strawberry Orange Rhubarb Cake

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Cathy H. 1

"Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert."
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1 h 10 m servings 276 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • 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

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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.


  • 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.


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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...

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