Strawberry Rhubarb Cake with Orange

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Total Time

Prep: 15 min. Bake:55 min

Makes

8 servings

Ingredients

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 egg

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

Directions

In a large bowl, combine the rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into a 11-in. x 7-in. baking dish.

In a large bowl, cream the butter and remaining sugar until light and fluffy. Add egg, beat well. Beat in orange peel and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Spoon over fruit. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.

Nutrition Facts

1 piece: 322 calories, 9g fat (5g saturated fat), 45mg cholesterol, 232mg sodium, 58g carbohydrate (38g sugars, 3g fiber), 4g protein.
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