Strawberry Rhubarb Cake with Orange

Total Time

Prep: 15 min. Bake:55 min


8 servings

Updated: Apr. 16, 2022
I came up with this strawberry rhubarb cake when I wanted to make something with rhubarb and strawberries that wasn't a pie. If you know someone who hasn't tried rhubarb before, this is a great way to introduce them to it. —Theresa Kreyche, Tustin, California
Strawberry Rhubarb Cake with Orange Recipe photo by Taste of Home


  • 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


  1. In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish.
  2. In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg; beat well. Beat in orange zest and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Spoon over fruit. Bake at 350° until a toothpick inserted near center comes out clean, 50-55 minutes. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.
If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

1 piece: 322 calories, 9g fat (5g saturated fat), 45mg cholesterol, 232mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 4g protein.