Strawberry Rhubarb Cake With Orange Recipes

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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

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.

STRAWBERRY RHUBARB CAKE



Strawberry Rhubarb Cake image

Make and share this Strawberry Rhubarb Cake recipe from Food.com.

Provided by grandma2969

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups strawberries
2 cups chopped rhubarb
1 1/2 tablespoons lemon juice
2/3 cup granulated sugar
1/4 cup cornstarch
3 cups Rice Chex, crushed
1 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup butter
1 1/4 cups milk
2 large eggs, beaten
1/2 teaspoon almond extract
1/2 cup all-purpose flour
2/3 cup granulated sugar
1/4 cup butter

Steps:

  • Cook strawberries and rhubarb in a covered saucepan over low heat for 10 minutes.
  • Add lemon juice and mixture of 2/3 cups sugar and cornstarch.
  • Cook for 8 minutes or until thick, stirring constantly.
  • Combine next 5 ingredients in bowl, mix well.
  • Cut in 1 cup of butter until crumbly.
  • Add milk, eggs and flavoring, mix well.
  • Reserve 1 cup batter.
  • Pour remaining batter into greased and floured 9x13 pan.
  • Spoon cooked mixture over batter.
  • Top with reserved batter.
  • Combine 1/2 cup flour and 2/3 cups sugar in a bowl -- cut in 1/4 cup butter till crumbly.
  • Sprinkle over cake.
  • Bake at 350* for 1 hour.

Nutrition Facts : Calories 490.4, Fat 21.4, SaturatedFat 13.1, Cholesterol 89.7, Sodium 505.1, Carbohydrate 71, Fiber 1.6, Sugar 40.9, Protein 5.5

STRAWBERRY-RHUBARB ANGEL CAKE



Strawberry-Rhubarb Angel Cake image

Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Enjoy them both in this elegant layered angel food cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
2 teaspoons grated orange peel
2 cups sliced rhubarb
1/2 cup granulated sugar
2 tablespoons orange juice
1 1/2 cups sliced strawberries
Red food color, if desired
1 1/2 cups whipping (heavy) cream
3 tablespoons granulated or powdered sugar
1 container (15 oz) ricotta cheese
1/4 cup powdered sugar
1/2 cup sliced strawberries

Steps:

  • Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and orange peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
  • Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours.
  • Meanwhile, in 2-quart saucepan, mix rhubarb, 1/2 cup granulated sugar and the orange juice. Cook over medium heat 10 minutes, stirring occasionally. Cool 15 minutes. Stir in 1 1/2 cups strawberries. Stir in 4 drops food color if deeper red color is desired. Refrigerate about 1 hour.
  • In chilled medium bowl, beat whipping cream and 3 tablespoons sugar on high speed until soft peaks form. In large bowl, beat ricotta cheese and 1/4 cup powdered sugar on medium speed until fluffy. Fold in whipped cream.
  • Run knife around edges of cake; remove from pan. Cut cake horizontally to make 3 layers. Fill layers with filling. Frost side and top of cake with frosting. Arrange 1/2 cup strawberries over top of cake. Store covered in refrigerator.

Nutrition Facts : Calories 350, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2, Fiber 0 g, Protein 8 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 40 g, TransFat 0 g

STRAWBERRY-RHUBARB ANGEL FOOD CAKE



Strawberry-Rhubarb Angel Food Cake image

Recipe from the KLS-TV Cooking Show. While rhubarb is in season is a great time to try this wonderful dessert. It has a delightful strawberry-rhubarb filling and is crowned with whipped cream. This recipe heralds spring.

Provided by Steve P.

Categories     Dessert

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 angel food cake (make, use a mix or buy one already made)
2 1/2 cups sliced rhubarb
1/2 cup sugar
1 orange
2 1/2 cups sliced strawberries
red food coloring
1 cup whipping cream
1 (16 ounce) container ricotta cheese
1/4 cup sugar
mint leaf (garnish)

Steps:

  • Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
  • Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
  • Set aside 1/2 cup sliced strawberries.
  • Stir remaining strawberries into rhubarb mixture.
  • Stir in a few drops red food color for eye appeal.
  • Cool.
  • Mixture will begin to thicken slightly.
  • Slice cake horizontally to make 3 layers.
  • Spoon 1/2 the filling on bottom cake layer.
  • Add second layer cake and spoon on remaining filling.
  • Place top layer on cake.
  • Chill cream well, whip until stiff.
  • Set aside.
  • Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
  • Beat until fluffy.
  • Fold whipped cream into whipped ricotta cheese.
  • Frost the sides and top of cake with whip cream mixture.
  • Garnish with remaining strawberry slices and mint leaves.
  • Refrigerate until ready to serve.
  • Cake is best if served same day.

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

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 UPSIDE-DOWN CAKE



Strawberry-Rhubarb Upside-Down Cake image

This humble dessert would never win a beauty contest when pitted against a towering layer cake swirled with frosting, but what it lacks in looks, it makes up in flavor and simplicity of preparation. The cake itself is light yet moist and soaks up the juice released by the strawberries and rhubarb while baking. Sliced almonds add a gentle crunch. It can be a bit tricky to unmold, so don't forget to line the pan with parchment and grease it generously with butter.

Provided by Molly O'Neill

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 13

4 tablespoons unsalted butter, plus 1 to 2 teaspoons for greasing the pan
3/4 cup light-brown sugar
1/3 cup sliced almonds
1 pint strawberries (about 12 ounces), stemmed, hulled and halved
3 cups rhubarb, trimmed, cut across into 1/4-inch-thick slices, blanched for 2 minutes and drained well
1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 350 degrees. Line a 9-inch round pan (at least 2 inches deep) with parchment paper and grease the parchment with 1 to 2 teaspoons softened butter. To make the topping, melt 4 tablespoons butter in a small saucepan. Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth. Spread the mixture evenly over the bottom of the pan. Scatter the almonds over the brown-sugar mixture. Arrange the strawberries over the almonds in concentric circles, cut-side up. Top with the rhubarb and set aside.
  • To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy. Add the eggs, one at a time, and beat well. Sift together the flour, baking powder and salt. Combine the vanilla with the milk. Add the flour mixture alternately with the milk, beginning and ending with flour. Mix just until combined.
  • Spread the batter over the fruit in the pan. Bake until the cake springs back when touched in the center, about 1 hour. (Cover the cake with foil if the top browns too much before the cake is done.) Remove the cake from the oven and let stand for 5 minutes. Turn out onto a cake plate. Replace any fruit that sticks to the pan. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 372, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 33 grams, TransFat 1 gram

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