12 stalks rhubarb, cut into ½ inch pieces
4 cups strawberries, hulled and sliced
2-2/3 cups white sugar, divided
2/3 cup butter, softened
1 tablespoon and 1 teaspoon grated orange zest2 teaspoons vanilla extract
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 ½ cups buttermilk
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.