- 6 stalks rhubarb, cut into 1/2 inch pieces
- 1 pint strawberries, hulled and sliced
- 1 1/3 cups white sugar, divided
- 1/3 cup butter, softened
- 1 egg
- 2 teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup buttermilk
- 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.
03/24/2017
recipepes.com
strawberry orange rhubarb cake, recipe
PT15M
PT1H
5
455 calories
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