Strawberry Rhubarb Cake With Orange

• 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 350u0b0 until a toothpick inserted near center comes out clean, 50-55 minutes. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.

frozen rhubarb, fresh strawberries, sugar, cornstarch, butter, egg, orange zest, vanilla, flour, baking soda, salt, buttermilk, cream

Taken from www.tasteofhome.com/recipes/strawberry-rhubarb-cake-with-orange/ (may not work)