Strawberry Rhubarb Cake with Orange

Directions

• In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish.
• 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 350° 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.