Ingredients
9
9 servings
- •6 stalks rhubarb, cut into 1/2 inch pieces
- •1 pint strawberries, hulled and sliced
- •1 ⅓ cups white sugar, divided
- •⅓ cup butter, softened
- •1 egg
- •2 teaspoons grated orange zest
- •1 teaspoon vanilla extract
- •1 ¼ cups all-purpose flour
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •⅛ teaspoon salt
- •¾ cup buttermilk
Instructions
- 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.
Nutritional Facts
Per 9 servings
- Calories: 276
- Carbohydrate: 49g
- Fat: 8g
- Fiber: 2g
- Protein: 4g
- Sugar: 33g
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