Ingredients Jump to Instructions ↓

  1. 6 sticks rhubarb, cut into 2cm pieces

  2. 1 punnet strawberries, hulled and sliced

  3. 250g caster sugar, divided

  4. 75g butter, softened

  5. 1 egg

  6. 2 teaspoons grated orange zest

  7. 1 teaspoon vanilla extract

  8. 150g flour

  9. 1 teaspoon baking powder

  10. 1/2 teaspoon bicarbonate of soda

  11. 1/8 teaspoon salt

  12. 180ml buttermilk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 C / Gas mark 4. Grease a 23cm square baking dish. Place the rhubarb and strawberries into a bowl. Stir in 1/2 of the sugar until fruit is coated. Pour into the prepared dish 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, bicarbonate of 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 skewer inserted into the centre comes out clean, about 55 minutes.


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