“Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.” - by Cathy H.
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch square pan
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.
Nutrition
Amount Per Serving (9 total)
- Calories
- 276 cal
- 14%
- Fat
- 7.9 g
- 12%
- Carbs
- 48.8 g
- 16%
Based on a 2,000 calorie diet
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Reviews (23)
Rate This Recipe
"Excellent just as written. By the way, "6 stalks" of rhubarb means 3 cups of it (diced or chopped), as a cooking standard...." See more"
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 drie..." See mored. 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!"
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 o..." See morer 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!"
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