Strawberry Rhubarb Cake with Orange

Introduction & Inspiration

Today, I’m excited to share a recipe that beautifully bridges the gap between a fruit cobbler and a tender cake: Strawberry Rhubarb Cake with Orange. It’s a delightful treat where a sweet-tart fruit layer bakes underneath a moist, orange-scented cake topping. It’s simpler than a pie but feels just as special.

Imagine digging your fork through a layer of soft, tender cake, bright with orange zest, to reach a warm, bubbly layer of strawberries and rhubarb underneath. It’s a fantastic combination of flavors and textures that feels both comforting and refreshing. It’s sunshine in a baking dish!

My inspiration for this cake came from wanting to enjoy the classic strawberry-rhubarb pairing in a slightly different format than the usual pie or crisp. Adding orange zest seemed like a natural way to brighten the flavors and add a lovely aromatic quality. I also appreciate recipes like this that come together relatively easily.

This cake is perfect for showcasing seasonal fruit, and it smells absolutely heavenly while baking. It’s a wonderful dessert to share with family and friends, perhaps for brunch or a relaxed afternoon treat. Let’s bake this delightful cake!

Nostalgic Appeal

There’s something inherently comforting and nostalgic about single-layer, home-baked cakes, especially those featuring fruit. They remind me of simple snack cakes or coffee cakes often found cooling on kitchen counters. This Strawberry Rhubarb Cake captures that same unpretentious, homey feeling.

The classic combination of strawberry and rhubarb itself carries nostalgic weight for many, evoking memories of springtime gardens and family recipes passed down through generations. Adding orange provides a familiar citrusy brightness often found in comforting baked goods. It feels familiar yet fresh.

The aroma that fills the house while this cake bakes – sweet fruit mingling with warm vanilla and bright orange – is pure olfactory nostalgia. It’s the scent of home baking, of care, and of delicious things to come. It wraps you in a warm hug.

Serving a slice of this warm cake, perhaps with a dollop of whipped cream, feels like offering simple comfort and sweetness. It’s the kind of dessert that doesn’t need fancy decorations to feel special; its charm lies in its rustic simplicity and delicious flavor.

Homemade Focus

This Strawberry Rhubarb Cake truly celebrates the joy of homemade baking. Every component, from the fruit base to the tender cake topping, is prepared from scratch using simple, wholesome ingredients. You control the quality and the flavor.

Preparing the fruit layer involves combining fresh or frozen rhubarb and strawberries with sugar and cornstarch. This simple step allows the natural fruit flavors to shine while ensuring the juices thicken slightly, preventing a soggy cake bottom. It’s straightforward but essential.

The cake batter itself is a classic homemade creation, using the creaming method for a tender crumb. Incorporating fresh orange zest and tangy buttermilk adds layers of flavor that you simply wouldn’t find in a boxed mix. These thoughtful additions elevate the cake.

From creaming the butter and sugar to gently spooning the batter over the fruit, the entire process feels hands-on and rewarding. Knowing you created this beautiful and delicious cake from basic ingredients provides a unique sense of satisfaction. It’s baking with love.

Flavor Goal

My primary flavor goal with this Strawberry Rhubarb Cake is to achieve a perfect harmony between the sweet strawberries, the tart rhubarb, and the bright, aromatic orange zest. No single flavor should dominate; they should enhance each other beautifully. A balanced trio.

The fruit layer should be soft, juicy, and pleasantly sweet-tart. The cornstarch helps create a slightly thickened, syrupy consistency around the fruit rather than a runny mess. It’s the vibrant foundation of the cake.

The cake layer aims for a tender, moist crumb, thanks to the buttermilk and creaming method. The orange zest should provide a distinct but not overpowering citrus aroma and flavor, complementing the fruit underneath. Vanilla adds warmth and rounds out the profile.

Overall, the objective is a delightful cake that is bursting with fruit flavor, brightened by citrus, and satisfyingly moist. It should taste fresh and homemade, comforting yet light enough to enjoy any time of day. It’s a perfect blend of fruit and cake.

Ingredient Insights

Let’s take a closer look at the ingredients that make this Strawberry Rhubarb Cake so special. For the fruit layer, rhubarb provides that essential tartness and unique texture that contrasts so well with sweeter fruits. You can use fresh or frozen (thaw first if frozen).

Strawberries bring the sweetness, vibrant color, and familiar fruity flavor that pairs classically with rhubarb. Fresh berries are wonderful when in season. Sugar sweetens this fruit layer and helps draw out juices, while cornstarch thickens those juices slightly as the cake bakes, preventing a watery base.

Moving to the cake batter, softened butter is crucial for the creaming process, which incorporates air for a tender cake. Sugar not only sweetens but also helps tenderize the cake and contributes to browning. Creaming them together until light and fluffy is a key step.

A large egg, ideally at room temperature for better incorporation, adds richness, structure, and binding. Grated orange zest provides the signature bright citrus aroma and flavor – use fresh zest for the best impact! Vanilla extract adds warmth and enhances all the other flavors.

All-purpose flour provides the cake’s structure. Baking soda is the leavener, reacting with the acidic buttermilk to create lift. Salt balances the sweetness and sharpens the flavors.

Buttermilk is a star ingredient here. Its acidity activates the baking soda, tenderizes the gluten for a softer crumb, and adds moisture and a subtle tang that complements the fruit and orange beautifully. If you don’t have buttermilk, you can make a quick substitute (see Tips/Q&A).

Finally, optional whipped cream adds a cool, creamy finish, perfect for serving. A little extra orange zest sprinkled on top enhances the aroma just before serving.

Essential Equipment

You’ll be happy to know that this Strawberry Rhubarb Cake doesn’t require any highly specialized baking equipment. Standard kitchen tools will work perfectly. It’s quite straightforward.

The recipe calls for an 11×7-inch baking dish. This specific size ensures the right ratio of fruit layer to cake batter and helps it bake evenly. A glass or light-colored metal pan is generally preferred for cakes to prevent over-browning. Make sure to grease it well.

You’ll need a large bowl to mix the fruit layer ingredients. For the cake batter, another large bowl is necessary, and an electric mixer (either handheld or stand) is highly recommended for properly creaming the butter and sugar and beating the batter. While possible by hand, it requires significant effort.

Standard measuring cups and spoons are essential for accurate ingredient amounts. You’ll also need a spatula for folding and spreading the batter, and a microplane or fine grater for zesting the orange.

Lastly, a wire rack is crucial for cooling the cake completely after baking. Cooling in the pan on a rack allows air circulation, preventing the bottom from becoming soggy.

List of Ingredients with Measurements

Here’s the complete list of ingredients you’ll need for this delicious Strawberry Rhubarb Cake with Orange:

Fruit Layer:

• Chopped Fresh or Frozen Rhubarb (thawed if frozen): 3 cups
• Sliced Fresh Strawberries: 3 cups
• Sugar: 2/3 cup
• Cornstarch: 1 tablespoon

Cake Batter:

• Butter, softened: 1/3 cup
• Sugar: 2/3 cup (remaining from 1 1/3 cups total)
• Large Egg, room temperature: 1
• Grated Orange Zest: 2 teaspoons
• Vanilla Extract: 1 teaspoon
• All-Purpose Flour: 1 1/4 cups
• Baking Soda: 1/2 teaspoon
• Salt: 1/8 teaspoon
• Buttermilk: 3/4 cup

Optional for Serving:

• Whipped Cream
• Additional Orange Zest

Having your butter and egg at room temperature is important for the cake batter texture. Using fresh orange zest makes a big difference in flavor!

Step-by-Step Instructions

Let’s bake this wonderful Strawberry Rhubarb Cake! First, preheat your oven to 350°F (175°C). Grease your 11×7-inch baking dish well.

In a large bowl, gently combine the 3 cups of chopped rhubarb, 3 cups of sliced strawberries, 2/3 cup of sugar, and 1 tablespoon of cornstarch. Toss until the fruit is evenly coated. Pour this fruit mixture into the prepared baking dish and spread it out evenly.

Now, prepare the cake batter. In another large bowl, cream the 1/3 cup of softened butter and the remaining 2/3 cup of sugar together using an electric mixer until the mixture is light in color and fluffy in texture. This step incorporates air, which helps make the cake tender.

Add the room temperature egg to the creamed mixture and beat well until fully incorporated. Then, beat in the 2 teaspoons of grated orange zest and 1 teaspoon of vanilla extract.

In a separate, smaller bowl, whisk together the 1 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/8 teaspoon of salt. This ensures the leavening and salt are evenly distributed.

Now, add the flour mixture to the creamed butter mixture alternately with the 3/4 cup of buttermilk. Start and end with the flour mixture (e.g., add 1/3 flour mix, beat briefly; add 1/2 buttermilk, beat briefly; add 1/2 remaining flour mix, beat briefly; add remaining buttermilk, beat briefly; add remaining flour mix, beat just until combined). This method helps prevent overmixing and ensures a tender cake.

Carefully spoon the cake batter evenly over the fruit mixture in the baking dish. Try to cover the fruit as much as possible, spreading the batter gently with a spatula or the back of the spoon. Don’t worry if small spots of fruit peek through.

Place the baking dish in the preheated oven. Bake for 50 to 55 minutes, or until the cake is golden brown and a toothpick inserted near the center comes out clean.

Once baked, carefully remove the cake from the oven and place the dish on a wire rack. Let the cake cool completely in the pan before serving. Cooling allows the structure to set and the fruit layer to finish thickening.

If desired, serve slices of the cooled cake with a dollop of whipped cream and a sprinkle of additional fresh orange zest. Enjoy the delightful combination of flavors!

Troubleshooting

Baking can sometimes have its little surprises! If your Strawberry Rhubarb Cake doesn’t turn out quite as expected, here are a few common issues and potential solutions.

Problem: The cake sank in the middle after baking. Solution: Sinking can be caused by opening the oven door too early or too often during baking, underbaking (check with a toothpick!), or sometimes by overmixing the batter after adding the flour. Ensure the cake is fully baked and handle the batter gently.

Problem: The cake texture is dense or tough, not tender. Solution: This often results from overmixing the batter once the flour is added, which overdevelops the gluten. Mix only until the ingredients are just combined, especially during the alternating additions of dry and wet ingredients. Ensure your baking soda is fresh as well.

Problem: The fruit layer seems too watery or didn’t thicken. Solution: Make sure you measured the cornstarch correctly and mixed it well with the sugar before tossing it with the fruit. Ensure the cake baked long enough for the fruit juices to bubble and activate the cornstarch. Using very juicy berries or not thawing frozen fruit properly could also contribute.

Problem: The cake stuck to the baking dish. Solution: Ensure you greased the baking dish thoroughly before adding the fruit layer. Allowing the cake to cool completely in the pan before attempting to remove slices usually helps as well.

Problem: The cake seems unevenly baked (edges dark, center raw). Solution: This could be due to inaccurate oven temperature (use an oven thermometer to check) or the type of baking pan (dark pans bake faster). If edges brown too quickly, you can loosely tent them with foil for the last part of baking. Ensure the pan is placed in the center of the oven.

Tips and Variations

This lovely Strawberry Rhubarb Cake is quite adaptable! Feel free to play with the flavors and components. Here are some ideas to get you started.

Fruit Combinations: While strawberry-rhubarb-orange is fantastic, feel free to adjust. Try using all rhubarb (you might need slightly more sugar) or all strawberries (perhaps with lemon zest instead of orange). Adding a cup of blueberries or raspberries to the mix would also be delicious. Sliced peaches could work beautifully too.

Citrus Swap: If orange isn’t your favorite, substitute lemon zest for a brighter, tarter citrus note that also pairs wonderfully with strawberries and rhubarb. Lime zest could offer another interesting twist.

Spice It Up: Add a teaspoon of ground cinnamon or 1/2 teaspoon of ground cardamom or ginger to the dry ingredients in the cake batter for a warm, spicy dimension. A pinch of spice could also be added to the fruit layer.

Nutty Addition: For some textural contrast, consider sprinkling about 1/2 cup of chopped walnuts or pecans over the batter before baking. Toasted sliced almonds would also be lovely.

Topping Alternatives: Instead of whipped cream, serve with a scoop of vanilla ice cream. Alternatively, make a simple orange glaze (powdered sugar mixed with orange juice) or a vanilla glaze (powdered sugar with milk and vanilla) to drizzle over the cooled cake. A dusting of powdered sugar is also a simple, elegant finish.

Buttermilk Substitute: If you don’t have buttermilk, you can make a quick substitute. Place 3/4 teaspoon of white vinegar or lemon juice in a measuring cup, then add milk (preferably whole or 2%) to reach the 3/4 cup mark. Let it sit for 5 minutes before using – it will slightly curdle.

Serving and Pairing Suggestions

This Strawberry Rhubarb Cake with Orange is wonderfully versatile when it comes to serving. I find it’s delicious served at room temperature, allowing all the flavors to meld nicely. It can also be gently warmed if preferred.

A dollop of freshly whipped cream is the perfect accompaniment, adding a cool, creamy contrast to the cake and fruit. Vanilla bean ice cream is another fantastic option, especially if serving the cake slightly warm. Garnishing with a little extra fresh orange zest right before serving really enhances the aroma.

This cake fits beautifully into many occasions. It’s lovely for a spring or summer brunch, an afternoon tea gathering, or as a simple, satisfying dessert after dinner. It’s also sturdy enough to travel reasonably well for potlucks.

For beverage pairings, a good cup of freshly brewed coffee or a fragrant black tea works very well. For a lighter option, iced tea or even a sparkling water with a slice of orange would be refreshing complements. The flavors are bright enough to stand on their own without needing a complex drink pairing.

Nutritional Information

Let’s take a look at the nutritional profile for this Strawberry Rhubarb Cake with Orange. Understanding this helps enjoy it as part of a balanced approach. One piece (assuming the recipe makes about 8-10 servings) contains approximately:

• Calories: 322
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 232mg
• Carbohydrates: 58g
• Sugars: 38g
• Fiber: 3g
• Protein: 4g

Compared to a traditional double-crust pie, this cake is generally lower in fat and calories, though still clearly in the dessert category. It’s quite high in carbohydrates and sugars, coming from the flour, sugar, and fruit. The fiber content is decent thanks to the fruit, and there’s a modest amount of protein.

This cake offers a delightful way to enjoy fruit in a dessert form. While it contains significant sugar, it also provides nutrients from the rhubarb, strawberries, egg, and buttermilk. As with most cakes and desserts, enjoying it in moderation is the key.

Minor adjustments like slightly reducing the sugar might be possible, but could affect the moisture and texture. Using whole wheat pastry flour could increase fiber. Choosing low-fat buttermilk or yogurt (if substituting) are other options, but the recipe as written provides a wonderful balance of flavor and texture.

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Recipe Summary and Q&A

In summary, this Strawberry Rhubarb Cake with Orange is a delightful single-layer cake featuring a sweet-tart fruit base topped with a tender, moist cake batter infused with bright orange zest. It’s baked until golden and perfect for serving at room temperature or slightly warm, ideally with whipped cream. It’s simpler than a pie but delivers fantastic flavor.

It’s a wonderful way to celebrate seasonal rhubarb and strawberries, enhanced by the lovely aroma and taste of orange. A comforting, home-style cake perfect for many occasions.

Here are some questions that might come up:

Q: Can I use only frozen fruit? A: Yes, you can use both frozen rhubarb and frozen strawberries. Make sure to thaw them completely first and drain off any excess liquid before mixing them with the sugar and cornstarch to avoid making the fruit layer too watery.

Q: What if I don’t have buttermilk? Can I use regular milk? A: Yes, you can make a substitute. For 3/4 cup buttermilk, place 3/4 teaspoon white vinegar or lemon juice in a liquid measuring cup, then add regular milk (whole or 2% preferred) to reach the 3/4 cup line. Stir and let it sit for 5 minutes before using. The acidity is needed to react with the baking soda.

Q: Can I bake this in a different size pan? A: The 11×7-inch size is ideal for the batter/fruit ratio and baking time. You could try a 9×9-inch square pan, but it might be thicker and require a longer baking time – watch carefully and test for doneness. A 9×13-inch pan would likely result in a very thin cake and require less baking time.

Q: How should I store leftovers? A: Store leftover cake, covered tightly, at room temperature for up to 2 days or in the refrigerator for up to 4-5 days. The cake might become slightly denser when chilled.

Q: Can I add nuts or spices? A: Absolutely! Chopped pecans or walnuts sprinkled over the batter before baking would add nice crunch. Spices like cinnamon, cardamom, or ginger (about 1/2 to 1 teaspoon total) can be added to the dry ingredients for extra warmth.