Introduction & Inspiration: A Sunny Twist on a Fruit Favorite
This Strawberry Rhubarb Cake with Orange is such a bright and cheerful dessert! I love how it takes the classic sweet-tart combination of strawberries and rhubarb and pairs it with a wonderfully tender, orange-scented cake layer baked right on top. It’s like sunshine in a baking dish.
The inspiration for this recipe came from wanting a dessert that felt like a true cake, not just a cobbler or crisp, to accompany the vibrant fruit. I envisioned a moist, fluffy crumb infused with citrus to complement the rhubarb and berries. That hint of orange truly elevates it.
Unlike a pie with its pastry or a cobbler with its biscuit topping, this recipe features a soft cake batter, made using the classic creaming method, spooned over the fruit before baking. The result is distinct and utterly delicious.
This cake is perfect for brunch, dessert, or even an afternoon treat with tea. It’s relatively simple to make but feels special thanks to the bright orange flavor and the lovely contrast between the soft cake and juicy fruit.
Nostalgic Appeal (The Comfort of a Simple Baked Cake)
There’s something deeply comforting about a simple fruit cake baked in a rectangular dish. It reminds me of family gatherings, church socials, and the unpretentious joy of homemade baking. No fancy layers or frosting, just pure, delicious flavor.
This Strawberry Rhubarb Cake captures that comforting, nostalgic feeling perfectly. It’s the kind of cake you might find cooling on a countertop, ready to be served warm with a dollop of cream. It feels familiar and welcoming.
The combination of fruit baked with a cake batter is a time-honored technique. Whether it’s called a buckle, a slump, or just a fruit cake, the result is always satisfying. This version, with its bright orange twist, adds a modern touch to that tradition.
It’s a dessert that feels both special enough for guests and simple enough for a quiet afternoon. It evokes warmth, generosity, and the simple pleasures of home baking.
Homemade Focus (The Art and Science of Cake Batter)
I’m passionate about homemade cakes, and this recipe is a wonderful example of basic cake-making principles yielding delicious results. The process itself – creaming butter and sugar, adding eggs, alternating wet and dry ingredients – is a satisfying ritual.
Creaming the softened butter and sugar incorporates air, which is crucial for a light and tender cake structure. Adding the egg provides binding and richness. The orange zest and vanilla infuse the fat with flavor right from the start.
Alternating the flour mixture (containing the leavening agent, baking soda) with the buttermilk is key. This method prevents overdeveloping the gluten, ensuring a tender crumb, while allowing the baking soda to react with the acidic buttermilk for a good rise.
Making this cake from scratch allows you to appreciate the science behind baking. You control the quality of ingredients – fresh orange zest, real buttermilk, good butter – leading to a far superior flavor and texture compared to any mix.
Flavor Goal: Tender Orange Cake Meets Sweet-Tart Fruit
The ultimate flavor goal here is a delightful balance. We want the inherent tartness of the rhubarb softened by the sweet strawberries and sugar, creating a juicy base. This fruit layer should perfectly complement the moist, tender cake topping, which is infused with bright orange citrus and a subtle tang from the buttermilk.
The fruit layer itself needs to be sweet enough to contrast the rhubarb’s tang but not overly sugary, thickened just enough by the cornstarch to be jammy but not stiff. It should taste fresh and vibrant.
The cake needs to be the star alongside the fruit. It should be tender, moist, and distinctly flavored with orange zest. The buttermilk adds a subtle tang that enhances the overall flavor profile and contributes to the soft texture.
When eaten together, the warm, soft, orange-scented cake and the sweet-tart, juicy fruit should create a harmonious and utterly delicious bite. A dollop of whipped cream adds a final touch of cool creaminess.
Ingredient Insights: Building the Flavor Layers
Let’s break down the role of each ingredient in creating this delightful cake:
Fruit Layer:
- Fresh or Frozen Rhubarb: Provides the signature tartness and structure. If using frozen, thaw and drain well.
- Fresh Strawberries: Adds sweetness, juiciness, and classic berry flavor.
- Sugar (divided): Sweetens the fruit and helps draw out juices (maceration). Also sweetens the cake batter.
- Cornstarch: Thickens the fruit juices as they release during baking, preventing a watery layer.
Cake Layer:
- Butter (softened): Adds flavor, richness, and tenderness. Softened butter incorporates air well during creaming for a lighter cake.
- Sugar (remaining): Sweetens the cake and is essential for the creaming process with butter.
- Large Egg (room temperature): Binds ingredients, adds richness, structure, and helps with leavening. Room temperature eggs incorporate better.
- Grated Orange Zest: The key flavoring! Provides bright, aromatic citrus notes that complement the fruit beautifully. Use fresh zest for the best flavor.
- Vanilla Extract: Enhances all the other flavors.
- All-Purpose Flour: Provides the main structure of the cake.
- Baking Soda: The chemical leavener. It reacts with the acidic buttermilk to produce carbon dioxide gas, making the cake rise.
- Salt: Balances sweetness and enhances overall flavor.
- Buttermilk: Provides acidity for the baking soda, contributes moisture, and adds a subtle tang that enhances tenderness and flavor.
Essential Equipment: Your Cake-Making Toolkit
You’ll need standard baking equipment for this recipe:
- 11×7-inch Baking Dish: This specific size ensures the correct ratio of fruit to batter and proper baking time. Glass or ceramic is fine.
- Large Mixing Bowls: One for the fruit mixture, one for the cake batter.
- Electric Mixer (Handheld or Stand): Highly recommended for properly creaming the butter and sugar and beating the batter.
- Rubber Spatula: For scraping the bowl and folding ingredients if needed.
- Measuring Cups and Spoons: Accurate measurements are key in baking.
- Zester or Microplane: For grating the orange zest effectively.
- Wire Rack: For cooling the cake completely.
List of Ingredients with Measurements (Perfectly Proportioned)
Here’s the complete list for your Strawberry Rhubarb Cake with Orange:
- 3 cups chopped fresh or frozen rhubarb (thaw and drain if frozen)
- 3 cups sliced fresh strawberries
- 1-⅓ cups sugar, divided
- 1 tablespoon cornstarch
- ⅓ cup butter, softened
- 1 large egg, room temperature
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 1-¼ cups all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup buttermilk
- Whipped cream, optional for serving
- Additional orange zest, optional for garnish
Using room temperature egg and butter, and fresh orange zest will give you the best results!
Step-by-Step Instructions: Baking Your Orange-Kissed Cake
Ready to bake this delightful cake? Here’s how:
1. Prepare the Fruit Layer:
Preheat your oven to 350°F (175°C). Grease your 11×7-inch baking dish.
In a large bowl, combine the chopped rhubarb, sliced strawberries, ⅔ cup of the sugar, and the cornstarch.
Toss gently until the fruit is evenly coated.
Pour the fruit mixture into the prepared baking dish, spreading it evenly.
2. Cream Butter and Sugar:
In a separate large bowl (preferably using an electric mixer), cream the softened butter and the remaining ⅔ cup sugar until the mixture is light in color and fluffy in texture. This incorporates air for a lighter cake.
3. Add Egg and Flavorings:
Add the room temperature egg to the creamed mixture and beat well until fully incorporated.
Beat in the grated orange zest and vanilla extract until combined.
4. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Alternate Wet and Dry Ingredients:
Add about one-third of the flour mixture to the creamed butter mixture and beat on low speed just until combined.
Add about half of the buttermilk and beat just until combined.
Repeat, alternating flour mixture and buttermilk, ending with the flour mixture. Beat on low speed after each addition only until the ingredient is just incorporated. Do not overmix.
6. Spoon Batter Over Fruit:
Carefully spoon the cake batter evenly over the fruit mixture in the baking dish. Use the back of a spoon or an offset spatula to gently spread it to the edges, covering the fruit.
7. Bake the Cake:
Bake in the preheated oven for 50-55 minutes, or until the cake is golden brown and a toothpick inserted near the center comes out clean.
8. Cool Completely:
Place the baking dish on a wire rack and let the cake cool completely in the dish. This allows the fruit layer to set further and prevents the cake from breaking when served.
9. Serve:
Cut the cooled cake into squares or rectangles.
Serve as is, or topped with whipped cream and a sprinkle of additional orange zest, if desired. Enjoy!
Troubleshooting: Ensuring Cake Success
Even simple cakes can sometimes present challenges:
Problem: Cake is dense or tough.
Cause: Overmixing the batter after adding the flour, or butter/sugar not creamed sufficiently. Solution: Mix just until combined when alternating wet/dry ingredients. Ensure butter/sugar is light and fluffy before adding other ingredients.
Problem: Cake is dry.
Cause: Overbaking, or inaccurate measurement of flour (too much). Solution: Start checking for doneness at the lower end of the bake time. Use the “spoon and level” method for measuring flour.
Problem: Fruit layer is too watery.
Cause: Frozen fruit not drained well, not enough cornstarch, or cake not cooled completely before cutting. Solution: Drain frozen fruit thoroughly. Ensure correct cornstarch measurement. Let the cake cool completely to allow the filling to set.
Problem: Cake sunk in the middle. Cause: Oven door opened too early, underbaking, or too much leavening. Solution: Avoid opening the oven door during the first half of baking. Bake until a toothpick comes out clean. Double-check baking soda measurement.
Tips and Variations: Playing with Flavor and Texture
Make this lovely cake your own:
- Buttermilk Substitute: If you don’t have buttermilk, make a quick substitute: add ¾ teaspoon of white vinegar or lemon juice to a measuring cup, then add milk (regular or 2%) to reach the ¾ cup line. Let stand for 5 minutes before using.
- Other Citrus: Try lemon zest or lime zest instead of orange for a different citrus note.
- Add Nuts: Fold ½ cup of chopped walnuts or pecans into the cake batter for added texture and flavor.
- Spice it Up: Add ¼ teaspoon of ground cardamom or ginger to the cake batter along with the dry ingredients for a hint of spice.
- Frozen Fruit: As noted, frozen rhubarb and strawberries work well. Just be sure to thaw and drain them very thoroughly to avoid excess liquid.
- Different Pan Size: You could try a 9×9 inch square pan, but watch the baking time – it might need a bit longer.
Serving and Pairing Suggestions: Simple Elegance
This cake is wonderful served simply:
Serving Suggestions:
- Serve warm or at room temperature. Reheat slices gently if desired.
- A dollop of lightly sweetened whipped cream is a perfect accompaniment.
- Vanilla bean ice cream is also delicious, especially with the warm cake.
- Garnish with extra fresh orange zest just before serving for an aromatic boost.
Pairing Suggestions:
- Beverages: Pairs beautifully with coffee, black tea, or herbal tea (like chamomile or mint).
- A glass of milk is always a comforting choice.
Nutritional Information (Approximate)
Here’s an approximate nutritional breakdown per piece (assuming 9 servings from an 11×7 dish):
- Calories: 322
- Fat: 9g (5g saturated fat)
- Cholesterol: 45mg
- Sodium: 232mg
- Carbohydrate: 58g (38g sugars, 3g fiber)
- Protein: 4g
This information is based on the provided nutrition facts. Enjoy as a delightful dessert!
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Strawberry Rhubarb Cake with Orange
Description
This Strawberry Rhubarb Cake with Orange is such a bright and cheerful dessert! I love how it takes the classic sweet-tart combination of strawberries and rhubarb and pairs it with a wonderfully tender, orange-scented cake layer baked right on top. It’s like sunshine in a baking dish.
Ingredients
- 3 cups chopped fresh or frozen rhubarb (thaw and drain if frozen)
- 3 cups sliced fresh strawberries
- 1–⅓ cups sugar, divided
- 1 tablespoon cornstarch
- ⅓ cup butter, softened
- 1 large egg, room temperature
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 1–¼ cups all-purpose flour
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup buttermilk
- Whipped cream, optional for serving
- Additional orange zest, optional for garnish
Instructions
1. Prepare the Fruit Layer:
Preheat your oven to 350°F (175°C). Grease your 11×7-inch baking dish.
In a large bowl, combine the chopped rhubarb, sliced strawberries, ⅔ cup of the sugar, and the cornstarch.
Toss gently until the fruit is evenly coated.
Pour the fruit mixture into the prepared baking dish, spreading it evenly.
2. Cream Butter and Sugar:
In a separate large bowl (preferably using an electric mixer), cream the softened butter and the remaining ⅔ cup sugar until the mixture is light in color and fluffy in texture. This incorporates air for a lighter cake.
3. Add Egg and Flavorings:
Add the room temperature egg to the creamed mixture and beat well until fully incorporated.
Beat in the grated orange zest and vanilla extract until combined.
4. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Alternate Wet and Dry Ingredients:
Add about one-third of the flour mixture to the creamed butter mixture and beat on low speed just until combined.
Add about half of the buttermilk and beat just until combined.
Repeat, alternating flour mixture and buttermilk, ending with the flour mixture. Beat on low speed after each addition only until the ingredient is just incorporated. Do not overmix.
6. Spoon Batter Over Fruit:
Carefully spoon the cake batter evenly over the fruit mixture in the baking dish. Use the back of a spoon or an offset spatula to gently spread it to the edges, covering the fruit.
7. Bake the Cake:
Bake in the preheated oven for 50-55 minutes, or until the cake is golden brown and a toothpick inserted near the center comes out clean.
8. Cool Completely:
Place the baking dish on a wire rack and let the cake cool completely in the dish. This allows the fruit layer to set further and prevents the cake from breaking when served.
9. Serve:
Cut the cooled cake into squares or rectangles.
Serve as is, or topped with whipped cream and a sprinkle of additional orange zest, if desired. Enjoy!
Recipe Summary and Q&A: Your Orange-Infused Cake FAQs
Let’s recap this sunny Strawberry Rhubarb Cake!
Summary: This recipe features a sweet-tart strawberry and rhubarb base topped with a tender, moist cake batter flavored with bright orange zest and tangy buttermilk. Baked until golden, it’s a simple yet elegant dessert perfect for showcasing seasonal fruit.
Q&A:
Q: Is this more like a cake or a cobbler?
A: It leans more towards a cake. While it has fruit on the bottom like some cobblers, the topping is a true cake batter made with the creaming method, buttermilk, and baking soda, resulting in a tender cake crumb rather than a biscuit or streusel topping.
Q: Why use buttermilk?
A: Buttermilk serves multiple purposes: its acidity activates the baking soda for leavening, it contributes moisture, and it adds a subtle tang that enhances the flavor and tenderizes the crumb.
Q: Can I use all strawberries or all rhubarb?
A: Yes, you can adjust the fruit ratio to your preference, keeping the total amount roughly the same (about 6 cups). If using all rhubarb, you might want to slightly increase the sugar in the fruit layer. If using all strawberries, it might be slightly sweeter and juicier.
Q: Why cool the cake completely before serving? A: This is important for two reasons: 1) It allows the cornstarch-thickened fruit layer to fully set, preventing it from being too runny. 2) The cake structure firms up as it cools, making it easier to slice cleanly.