Strawberry Orange Rhubarb Cake

This strawberry orange rhubarb cake recipe features fresh fruit baked into a moist buttermilk cake with a hint of citrus for a scrumptious spring dessert.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 276 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 2 teaspoons grated orange zest
• 1 pint strawberries, hulled and sliced
• 6 stalks rhubarb, cut into 1/2 inch pieces
• 0.33333334326744 cup butter, softened
• 0.5 teaspoon baking soda
• 1.25 cups all-purpose flour
• 0.125 teaspoon salt
• 0.75 cup buttermilk
• 1.3333333730698 cups white sugar, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.

Step 2

Place rhubarb and strawberries in a large bowl; stir in ⅔ cup sugar until mixture is evenly coated. Transfer to the prepared baking dish.

Step 3

Beat butter and remaining ⅔ cup sugar together in a separate large bowl with an electric mixer until light and fluffy, about 3 minutes; beat in egg, orange zest, and vanilla extract until well combined. Combine flour, baking powder, baking soda, and salt in a separate bowl; stir into butter mixture, alternating with buttermilk. Pour batter over rhubarb mixture.

Step 4

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 55 minutes.