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
1. In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish.
2. 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 to 55 minutes. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.
TOTAL TIME: Prep: 15 min. Bake:55 min.
YIELD: 8 servings
Nutrition Facts
1 piece: 322 calories, 9g fat (5g saturated fat), 45mg cholesterol, 232mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 4g protein.