Strawberry Orange Rhubarb Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Rhubarb and strawberries are baked into a moist cake with a hint of orange to make this delicious spring dessert. Ingredients:
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 |
Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
2. 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.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
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