Strawberry and Rhubarb Cake

Strawberry and Rhubarb Cake


31 people made this

This is a very moist cake which makes a great dessert when rhubarb is in season. Serve with ice cream.

Cathy H.

Serves: 9 

  • 6 stalks rhubarb, cut into 1cm pieces
  • 1 punnet strawberries, hulled and sliced
  • 1 1/3 cups white sugar, divided
  • 1/3 cup butter, softened
  • 1 egg
  • 2 teaspoons grated orange zest
  • 1 teaspoon vanilla essence
  • 1 1/4 cups (150g) plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarb soda
  • 1/8 teaspoon salt
  • 3/4 cup buttermilk

Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

  1. Preheat the oven to 180 degrees C. Grease a 20cm 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, bicarb 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 centre comes out clean, about 55 minutes.

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