Strawberry Rhubarb Cake with Orange

Introduction & Inspiration

I’m always excited to find recipes that showcase the delicious combination of strawberries and rhubarb, especially in baked goods. This Strawberry Rhubarb Cake with Orange, with its promise of a moist, tender cake topped with a layer of sweet-tart fruit, immediately appealed to me! The addition of orange zest to both the batter and the fruit mixture suggested a bright, citrusy flavor that would complement the other ingredients perfectly.

My inspiration came from a love of fruit-filled cakes and a desire to create a dessert that was both comforting and relatively easy to make. I envisioned a cake that would be perfect for a spring or summer gathering, a potluck, or simply a satisfying treat to enjoy with a cup of coffee or tea.

My goal was to explore a recipe that celebrated the flavors of strawberries and rhubarb in a simple yet elegant way, creating a cake that would be both visually appealing and incredibly delicious. This recipe seemed to fit the bill perfectly: simple ingredients, clear instructions, and a focus on achieving that perfect balance of sweet, tart, and citrusy flavors.

This is a perfect cake for potlucks!

Nostalgic Appeal

This Strawberry Rhubarb Cake, while perhaps not as widely known as some other fruit cakes, taps into several nostalgic elements. The combination of strawberries and rhubarb is a classic pairing, often associated with springtime, summer desserts, and homemade pies, crisps, and jams.

The use of a simple cake batter, made with butter, sugar, eggs, and buttermilk, is reminiscent of classic, old-fashioned cake recipes, evoking memories of home baking and comforting, familiar flavors.

The orange zest adds a bright, citrusy note that’s often found in traditional cakes and baked goods, adding another layer of familiarity.

And the overall presentation of the cake, with its layer of fruit baked on the bottom and a moist, tender cake on top, is reminiscent of upside-down cakes and other rustic, home-style desserts, evoking a sense of warmth and nostalgia.

Homemade Focus

This Strawberry Rhubarb Cake with Orange is a true testament to the pleasures of homemade baking. You’re taking basic ingredients – flour, butter, sugar, eggs, fruit, and a touch of orange – and transforming them into a beautiful and delicious cake that’s far superior to anything store-bought.

I appreciate recipes that prioritize homemade elements and allow for hands-on involvement, and this one certainly does. You’re whisking together dry ingredients, creaming butter and sugar, incorporating orange zest and juice, and assembling the cake with care.

The use of fresh (or frozen) strawberries and rhubarb ensures that the cake is bursting with natural fruit flavor.

And the simple act of baking a cake from scratch, filling your kitchen with the aroma of warm fruit and baking batter, is a rewarding experience that connects us to the joy of home cooking.

Flavor Goal

The primary flavor goal of this Strawberry Rhubarb Cake with Orange is a delightful balance of sweet and tart, with a moist, tender cake base and a juicy, flavorful fruit layer. The orange zest adds a bright, citrusy note that complements the strawberries and rhubarb beautifully. It’s a cake that’s designed to be both refreshing and comforting.

The cake itself, made with all-purpose flour, baking soda, salt, butter, sugar, an egg, vanilla extract, and buttermilk, provides a moist, tender, and subtly sweet base with a hint of vanilla.

The strawberries and rhubarb, combined with sugar and cornstarch, create a sweet-tart and juicy fruit layer that’s both refreshing and satisfying.

The orange zest, incorporated into both the batter and potentially the fruit mixture (though the recipe only explicitly mentions it in the batter), adds a bright, citrusy aroma and flavor that enhances the overall taste experience.

The overall effect is a cake that’s both flavorful and balanced, with a perfect combination of textures and a delightful interplay of sweet, tart, and citrusy notes.

Ingredient Insights

Let’s take a closer look at the ingredients.

Fresh or frozen rhubarb, chopped:

Fresh strawberries, sliced or quartered:

Sugar, divided: Part of the sugar is used to sweeten the fruit mixture, and the rest is used in the cake batter.

Cornstarch:

Unsalted butter, softened:

Large egg, room temperature:

Orange zest:

Vanilla extract:

All-purpose flour:

Baking soda: This is the leavening agent, creating a light and airy texture in the cake.

Salt:

Buttermilk:

Whipped cream, optional: For serving.

These ingredients will make a very tasty cake.

Essential Equipment

You won’t need any specialized equipment. Here’s what you’ll need:

An 11×7-inch baking dish: This is the specified size for this recipe.

Large bowls (at least two): One for combining the fruit mixture, and one for making the cake batter.

A whisk:

An electric mixer (handheld or stand mixer): This is helpful for creaming the butter and sugar, but you could also do it by hand with a whisk.

Measuring cups and spoons.

A spatula.

This is an easy list.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 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

These quantities are perfect.

Gather all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Prepare Fruit Mixture. In a large bowl, combine the chopped rhubarb, sliced strawberries, 2/3 cup of the sugar, and the cornstarch. Toss gently to combine.

Step 2: Prepare Baking Dish. Pour the fruit mixture into an ungreased 11×7-inch baking dish.

Step 3: Preheat Oven. Preheat the oven to 350°F (175°C).

Step 4: Cream Butter and Sugar. In a large bowl, cream the softened butter and the remaining sugar until light and fluffy.

Step 5: Add Egg and Flavorings. Add the egg and beat well. Beat in the orange zest and vanilla extract.

Step 6: Combine Dry Ingredients. In a separate bowl, combine flour, baking soda and salt.

Step 7: Alternate Dry and Wet Ingredients. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beating well after each addition. Begin and end with the dry ingredients.

Step 8: Spoon Batter over Fruit. Spoon the batter over the fruit mixture in the baking dish.

Step 9: Bake. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 50-55 minutes.

Step 10: Cool. Cool completely on a wire rack.

Step 11: Serve. If desired, serve with whipped cream and additional orange zest.

These instructions are clear.

Troubleshooting

Let’s address some potential issues:

Problem: My fruit filling is too runny. Solution: Make sure you used enough cornstarch to thicken the fruit juices. You can also try adding a tablespoon of flour to the fruit mixture. If using frozen fruit, make sure to thaw and drain it thoroughly before using.

Problem: My cake is dry. Solution: You may have overbaked it, or used too much flour. Be careful not to overmeasure the flour (use the “spoon and level” method or, ideally, weigh your flour), and check for doneness a few minutes before the recommended baking time.

Problem: My cake is too dense. Solution: Make sure you didn’t overmix the batter after adding the wet ingredients. Overmixing can develop the gluten in the flour, resulting in a denser texture. Also, make sure your baking soda is fresh.

These are useful tips.

Tips and Variations

Here are some tips.

Tip: For the best flavor, use fresh, ripe strawberries and rhubarb when they’re in season. Frozen fruit works well too, but make sure to thaw and drain it thoroughly before using.

Variation: Add a teaspoon of lemon zest to the cake batter for extra brightness.

Tip: If you don’t have buttermilk, you can make a substitute by adding ¾ tablespoon of lemon juice or white vinegar to ¾ cup of milk. Let it sit for 5 minutes before using.

Variation: Add a handful of chopped nuts, such as pecans or walnuts, to the cake batter for added texture and flavor.

Tip: For a more rustic presentation, you can bake the cake in a cast-iron skillet.

Variation: Serve the cake with a scoop of vanilla ice cream or a dollop of yogurt instead of whipped cream.

This cake is easy to adapt.

Serving and Pairing Suggestions

This Strawberry Rhubarb Cake with Orange is a versatile dessert that’s perfect for many occasions.

Serving: Serve the cake warm, at room temperature, or even slightly chilled.

Pairing: * It’s perfect for spring and summer gatherings, potlucks, picnics, or as a simple yet satisfying dessert any time of year. * Serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a dusting of powdered sugar.

• Pair it with a cup of coffee, tea, or a glass of milk.
• A glass of dessert wine or a light, fruity cocktail would also be a lovely accompaniment for adults. Drink in moderation

This is a perfect dessert for a family.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving (assuming the cake is cut into 9-12 servings) may contain:

• Calories: 250-350 (depending on serving size and whether whipped cream is added)
• Fat: 10-15 grams
• Saturated Fat: 6-8 grams
• Cholesterol: 40-60mg
• Sodium: 150-200 mg
• Total Carbs.: 35-45 grams
• Dietary Fiber: 2-3 grams
• Sugars: 20-30 grams
• Protein: 3-5 grams

This Strawberry Rhubarb Cake is a dessert and should be enjoyed in moderation.

Print

Recipe Summary and Q&A

Let’s finish with a final summary and answer some common questions:

Recipe Summary:

Strawberry Rhubarb Cake with Orange features a layer of sweetened strawberries and rhubarb baked on the bottom of an 11×7-inch baking dish, topped with a simple cake batter made with butter, sugar, egg, orange zest, vanilla, flour, baking soda, salt, and buttermilk. It’s baked until golden brown and served warm, often with whipped cream.

Q&A:

Q: Can I make this cake ahead of time? A: Yes! You can bake the cake a day in advance and store it, covered, at room temperature or in the refrigerator.

Q: How long will the cake keep? A: It will keep for up to 3-4 days, covered, at room temperature or in the refrigerator.

Q: Can I freeze this cake? A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Q: I don’t have any orange. Can I use lemon instead? A: Yes, you can substitute lemon zest and juice for the orange zest and juice, but the flavor profile will be slightly different.

Q: Can I use other fruits? A: Sure!

I hope this comprehensive guide has inspired you to bake this delightful Strawberry Rhubarb Cake with Orange! It’s a delicious, comforting, and versatile dessert that’s perfect for any occasion. Enjoy the process, and happy baking!