Strawberry Orange Rhubarb Cake — allrecipes.com

MMMMM...this was great!!! I made it at work for a group of 20 people, I tripled the recipe and baked it in a full size hotel pan. I needed 2 tablespoons of orange zest, but only got 4 teaspoons from the orange I had, so I used 2 teaspoons of orange extract to make up the difference. I added 1/2 teaspoon of ground ginger (will add more next time)to the flour mixture, and also substituted part of the all-purpose flour with stone ground whole wheat flour to up the nutritional value. The cake did take about 20 minutes extra to bake. I think next time I'll bake at 375 instead. I served it warm with a swirl of whipped topping on top. Delicious! *** I recently made this exactly as written and it was fantastic. A keeper for sure!

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