This delightful springtime treat is made with rhubarb and strawberries and baked in a velvety cake with a tinge of orange.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 9 |
| Yield: | 1 to 9 – inch square pan |
Ingredients
- 6 stalks rhubarb, cut into 1/2 inch pieces
- 1 pint strawberries, hulled and sliced
- 1 ⅓ cups white sugar, divided
- ⅓ cup butter, softened
- 1 egg
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup buttermilk
Instructions
- 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 Facts
| Calories | 276 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 236 mg |
| Sugars | 33 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I have made it as per the recipe and loved it! I also made it with gluten free flour and coconut sugar to be lower glycemic. I reduced the sugar amount like a previous post suggested of 1 cup total. I’ve even dropped sugar to just 3/4 cup and it was still so yummy!
I loved it but putzy when you consider cutting the rhubarb in tiny pieces and all the work involved but worth the end result – I doubled the recipe and used of course a larger baking dish – I didn’t have buttermilk on hand but I did have milk and vinegar to make buttermilk (or use lemon).
Yum! Delish and straightforward. In case anyone wants measurements in grams, just over 3 C of rhubarb was 400 grams and a smidge over 2 C of strawberries was 300 g. I decreased the sugar to a half cup and a half cup. Used oil instead of butter. Used 4 g of fresh orange zest, which is probably double the amount called for. Oh, it smelled so nice cooking!
made the rhubarb cake and it was delicious. I did add alittle more sugar to satisfy my family’s taste ‘will make it again
This is Ex-Cell-Ent! The orange zest in the batter adds so much. Shared it with my neighbors…they loved it. Will make again FOR SURE. Don’t change a thing.
I made this for my boyfriend’s birthday, he was so impressed and grateful he was nearly in tears! The orange zest added a unique flavor to help make this a grown-up version of the birthday cake. I used a 9×13″ pan and added 50% more of each ingredient (5 cups of rhubarb), per another reviewer’s suggestion, and it came out perfectly. Every oven is different, so this may be irrelevant, but the cake was done 6 minutes early.
Simple, quick and delicious!!
This was really great. I used 2 cups of strawberries and 3 cups of rhubarb. I like the little orange flecks in the cake. YUM!
This was good, but too a little too sweet. I had more rhubarb than the recipe called for, about 6 cups (and used a 9×13 pan) but didn’t increase the sugar and still thought that I should’ve used less sugar. I loved the orange flavor, though!
This is a wonderful cake so light and fresh tasting.
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.
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.
I gave this 5 stars for taste. It’s a little messy serving to guests but once they taste it I don’t think it matters what it looks like. A great combination of flavors for sure.
There is really nothing I would change in this cake! The only thing I did to make it a like more healthful was to substitute some of the white flour with whole wheat…they’ll never know the difference!
I made this with a jar of strawberry rhubarb preserves and it turned out wonderfully!
Very easy to make and surprisingly good. I’m not a fan of strawberries or rhubarb but like this cake!
Loved it! The orange zest gives it a fresh flavor. Only problem is the rest of the family didn’t really enjoy it. Rhubarb, you either love it or hate it!
I baked this cake as recipe called, but substituted dried orange peel. Absolutely delicious! My husband, small children, parents and relatives visiting from Europe had nothing but high praise for this recipe. It’s a keeper!
Excellent just as written. By the way, “6 stalks” of rhubarb means 3 cups of it (diced or chopped), as a cooking standard.
Very Good! I mixed the orange zest in with the strawberry/rhubarb mixture instead of the batter. It baked up perfectly! I will definately make again! Great served with a dallop of French Vanilla Coolwhip! Thanks for sharing—Cathy H.!
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.