Strawberry Rhubarb Cake with Orange

Name: Strawberry Rhubarb Cake with Orange
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 3 cups chopped fresh or frozen rhubarb; 3 cups sliced fresh strawberries; 1-1/3 cups sugar, divided; 1 tablespoon cornstarch; 1/3 cup butter, softened; 1 large egg, room temperature; 2 teaspoons grated orange zest; 1 teaspoon vanilla extract; 1-1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/8 teaspoon salt; 3/4 cup buttermilk; Whipped cream, optional

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Bake:55 min

By Taste Of Home Editorial Team

Recipe by Theresa Kreyche, Tustin, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 16, 2022

I came up with this strawberry rhubarb cake when I wanted to make something with rhubarb and strawberries that wasn't a pie. If you know someone who hasn't tried rhubarb before, this is a great way to introduce them to it. —Theresa Kreyche, Tustin, California

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Rhubarb

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

TEST KITCHEN APPROVED

Strawberry Rhubarb Cake with Orange

1 Reviews Add your review

Yield:8 servings

Prep:15 min

Cook:55 min

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Ingredients

3 cups chopped fresh or frozen rhubarb
3 cups sliced fresh strawberries
1-1/3 cups sugar, divided
1 tablespoon cornstarch
1/3 cup butter, softened
1 large egg, room temperature
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup buttermilk
Whipped cream, optional

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Directions

1
In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish.

2
In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg; beat well. Beat in orange zest and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Spoon over fruit. Bake at 350° until a toothpick inserted near center comes out clean, 50-55 minutes. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.