Rhubarb-Strawberry Cake with Orange Peel

This was the second rhubarb recipe that I've made this year, and the first one that I could actually tell you about.  I won't cry about the jars of rhubarb jam that turned out like...Well, I won't. 

This was a success!  So delicious, that I couldn't help cutting off half of the 1 inch edge of the cake and devouring it before the first slice hit the plate.

My inspiration was a post on this sweet Italian blog.  Hers calls for lemon and poppy seeds. One smell and I knew my poppy seeds were past their prime.  However, while I searching for another unopened container of poppy seed I found a jar of Penzey's California dried orange peel that I knew it would make a delicious adaptation.  Does anyone else have their spices arranged in alphabetical order like I do? That's how I found the Orange Peel stored right next to Poppy Seed :) 

My cake turned out much more moist than the one that inspired me, even though I carefully measured the ingredients in grams with my digital scale. I did not have Italian 00 flour and perhaps that was the difference.  The moist and spongey cake didn't bother me at all!  Truly delicious. I had some with my coffee the following morning and, while it was still delicious, I can say that this cake is best eaten the same day it is made, so a small 8x8 or 9x9 inch pan is perfect for this recipe. 


I hope my rhubarb keeps producing so I can try a few more rhubarb recipes after this as I have quite a list!

I'm still spending lots of time in the garden keeping up with watering, weeding, mulching, adding more ties to support all of the the quickly climbing clematis.

I am loving all of the white blooming in the garden right now.

They are so pretty at dusk, my "glow-in-the-dark" white flowers.

Rhubarb-Strawberry Cake with Orange Peel

Adapted From Here

Printable Recipe

Recipe makes one 8x8 or 9x9 inch square baking pan (I used 9 x 9)

1 cup all-purpose flour

1/2 cup sugar

1/2 cup milk

1/2 cup plain Greek yogurt

1 large egg

1/4 cup canola oil
1 teaspoon baking powder

2 teaspoons dried orange peel

2 cups of clean and sliced rhubarb and strawberries (I used 1-1/2 cups rhubarb and 1/2 cup strawberries)

Preheat oven to 350F.  Cut a piece of parchment paper so that 2 sides are longer than the sides of the pan to use as 'handles' for removing the cake from the pan. Spray pan with Bakers Joy or other non-stick spray. 

In a bowl, beat the egg with the sugar. Add the oil, milk, yogurt and orange peel. Add the flour and baking powder and whisk until just combined.

Pour the mixture into the prepared pan. Distribute the cut fruit evenly over the top of the batter. 

Bake in preheated oven for 30-35 minutes or until lightly golden on top. 

Cool on a baking rack and remove to a platter.