Let’s bake this wonderful Strawberry Rhubarb Cake! First, preheat your oven to 350°F (175°C). Grease your 11×7-inch baking dish well.

In a large bowl, gently combine the 3 cups of chopped rhubarb, 3 cups of sliced strawberries, 2/3 cup of sugar, and 1 tablespoon of cornstarch. Toss until the fruit is evenly coated. Pour this fruit mixture into the prepared baking dish and spread it out evenly.

Now, prepare the cake batter. In another large bowl, cream the 1/3 cup of softened butter and the remaining 2/3 cup of sugar together using an electric mixer until the mixture is light in color and fluffy in texture. This step incorporates air, which helps make the cake tender.

Add the room temperature egg to the creamed mixture and beat well until fully incorporated. Then, beat in the 2 teaspoons of grated orange zest and 1 teaspoon of vanilla extract.

In a separate, smaller bowl, whisk together the 1 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/8 teaspoon of salt. This ensures the leavening and salt are evenly distributed.

Now, add the flour mixture to the creamed butter mixture alternately with the 3/4 cup of buttermilk. Start and end with the flour mixture (e.g., add 1/3 flour mix, beat briefly; add 1/2 buttermilk, beat briefly; add 1/2 remaining flour mix, beat briefly; add remaining buttermilk, beat briefly; add remaining flour mix, beat just until combined). This method helps prevent overmixing and ensures a tender cake.

Carefully spoon the cake batter evenly over the fruit mixture in the baking dish. Try to cover the fruit as much as possible, spreading the batter gently with a spatula or the back of the spoon. Don’t worry if small spots of fruit peek through.

Place the baking dish in the preheated oven. Bake for 50 to 55 minutes, or until the cake is golden brown and a toothpick inserted near the center comes out clean.

Once baked, carefully remove the cake from the oven and place the dish on a wire rack. Let the cake cool completely in the pan before serving. Cooling allows the structure to set and the fruit layer to finish thickening.

If desired, serve slices of the cooled cake with a dollop of whipped cream and a sprinkle of additional fresh orange zest. Enjoy the delightful combination of flavors!