Strawberry Orange Rhubarb Cake
Description
This strawberry orange rhubarb cake recipe features fresh fruit baked into a moist buttermilk cake with a hint of citrus for a scrumptious spring dessert.
Ingredients
•
6 stalks rhubarb, cut into 1/2 inch pieces
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1 pint strawberries, hulled and sliced
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1 1/3 cups white sugar, divided
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1/3 cup butter, softened
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1 egg
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2 teaspoons grated orange zest
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1 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/8 teaspoon salt
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3/4 cup buttermilk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
2
Place rhubarb and strawberries in a large bowl; stir in ⅔ cup sugar until mixture is evenly coated. Transfer to the prepared baking dish.
3
Beat butter and remaining ⅔ cup sugar together in a separate large bowl with an electric mixer until light and fluffy, about 3 minutes; beat in egg, orange zest, and vanilla extract until well combined. Combine flour, baking powder, baking soda, and salt in a separate bowl; stir into butter mixture, alternating with buttermilk. Pour batter over rhubarb mixture.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 55 minutes.