Strawberry and Rhubarb Cake

    1 hour 10 minutes

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

    34 people made this

    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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    Reviews in English (26)


    Excellent just as written. By the way, "6 stalks" of rhubarb means 3 cups of it (diced or chopped), as a cooking standard.  -  31 May 2009  (Review from Allrecipes USA and Canada)


    This is delicious. If you like strawberry rhubarb pie, you'll probably like it. I didn't really taste the orange flavor, but that could be because I didn't have fresh orange zest and had to use dried. Despite that, though, this cake is very light and refreshing. I like the fruit and it'll go into my few beloved cake recipes of applesauce cake and carrot cake (I'm not a big sweets fan). I used a bundt pan and it worked just fine. Thanks!  -  02 May 2008  (Review from Allrecipes USA and Canada)


    This was very tasty! At first I was thinking the fruit would end up inside the cake somehow, but it stays on the bottom - sort of like an upside down cake. I haven't really baked with strawberries or rhubarb, and I was hoping the fruit would retain it's color somewhat, but it turned light pink - at first I was disappointed in the appearance, but it still tasted good. The orange flavor comes through nicely - without being too "fruitcakey" - and compliments the strawberries and rhubarb perfectly. Served with real whipped cream - pretty sure I'll make this one again! Thanks for sharing!  -  27 Apr 2008  (Review from Allrecipes USA and Canada)