Ingredients
3 cups chopped fresh or frozen rhubarb3 cups sliced fresh strawberries1-1/3 cups sugar, divided1 tablespoon cornstarch1/3 cup butter, softened1 large egg, room temperature2 teaspoons grated orange zest1 teaspoon vanilla extract1-1/4 cups all-purpose flour1/2 teaspoon baking soda1/8 teaspoon salt3/4 cup buttermilkWhipped cream, optional
Preparation
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.
