Strawberry Orange Rhubarb Cake recipe

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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

Nutrition Info

276.2 calories
carbohydrate: 48.8 g
cholesterol: 39.6 mg
fat: 7.9 g
fiber: 1.9 g
protein: 3.8 g
saturatedFat: 4.7 g
servingSize: -
sodium: 236.2 mg
sugar: 33.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 - 9 inch square pan

Recipe Note

Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.

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