Rhubarb Orange Cake Recipes

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RHUBARB & ORANGE CAKE



Rhubarb & orange cake image

Make the most of seasonal fruit in this rustic bake with almond topping - serve it warm from the oven, as a pudding, or with afternoon tea

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert

Time 1h50m

Yield Cuts into 10 slices

Number Of Ingredients 10

400g rhubarb , thickly sliced
280g golden caster sugar
225g butter , softened
finely grated zest and juice 1 orange
225g self-raising flour
100g pack ground almond
1 tsp baking powder
3 medium eggs
small handful flaked almonds
icing sugar , for dusting

Steps:

  • Tip the rhubarb into a bowl and sprinkle over 50g of the sugar. Stir so the rhubarb is covered, then set aside for 30 mins to draw out some of the juices (macerate). Meanwhile, grease and line the base and sides of a 23cm loose-bottomed, round cake tin with baking parchment and heat oven to 180C/160C fan/gas 4.
  • Tip remaining sugar, the butter, orange zest and juice into a large bowl and beat with an electric whisk until well blended. Add the flour, almonds, baking powder and eggs, then beat again until smooth. Fold in the rhubarb and any juices. Spoon into the tin and level the top.
  • Sprinkle with the flaked almonds, then bake in the centre of the oven for 1 hr-1 hr 15 mins until risen, golden and a skewer inserted into the centre comes out clean. Cover with foil if the cake starts to brown too much during cooking. Leave in the tin for 15 mins before removing and cooling completely on a wire rack. Dust with a little icing sugar before serving.

Nutrition Facts : Calories 445 calories, Fat 26 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium

STRAWBERRY RHUBARB CAKE WITH ORANGE



Strawberry Rhubarb Cake with Orange image

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

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

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

Steps:

  • In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish., 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.

Nutrition Facts : Calories 322 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 232mg sodium, Carbohydrate 58g carbohydrate (38g sugars, Fiber 3g fiber), Protein 4g protein.

RHUBARB ORANGE



Rhubarb Orange image

Provided by Amanda Hesser

Categories     easy, quick, dessert

Time 30m

Yield Serves 4

Number Of Ingredients 5

14 ounces rhubarb
1 blood or navel orange
2 vanilla beans
3 tablespoons Demerara sugar
2/3 cup creme fraiche

Steps:

  • Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
  • Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 24 milligrams, Sugar 12 grams

ORANGE RHUBARB BREAD



Orange Rhubarb Bread image

I love rhubarb and this bread is great anytime-for a breakfast treat, a dessert or especially at a tea party with your favorite friends. -Vevianna Schrock, Silverton, Oregon

Provided by Taste of Home

Time 55m

Yield 2 loaves (6 slices each).

Number Of Ingredients 13

1/4 cup butter, softened
1/2 cup sugar
1 large egg
1/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup sour cream
2/3 cup finely chopped fresh rhubarb
1/4 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, orange zest and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in rhubarb and walnuts., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 81mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

STRAWBERRY ORANGE RHUBARB CAKE



Strawberry Orange Rhubarb Cake image

Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert.

Provided by Cathy H.

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 9

Number Of Ingredients 12

6 stalks rhubarb, cut into 1/2 inch pieces
1 pint strawberries, hulled and sliced
1 ⅓ cups white sugar, divided
⅓ cup butter, softened
1 egg
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
¾ cup buttermilk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
  • 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, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.

Nutrition Facts : Calories 276.2 calories, Carbohydrate 48.8 g, Cholesterol 39.6 mg, Fat 7.9 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 4.7 g, Sodium 236.2 mg, Sugar 33.1 g

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