Combine rhubarb and 2/3 cup sugar in a bowl. Spoon rhubarb mixture into an 8-inch square baking dish coated with cooking spray. Beat 2/3 cup sugar and butter at medium speed of a mixer until well-blended (about 5 minutes). Add egg, beating well. Beat in orange rind and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon batter over rhubarb mixture. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean.
Excellent flavor and texture. I think it really helps to beat butter with sugar for the full 5 mins and then to not over mix in the flour. I only used 1/2 + 1/3 cups of sugar and it was just right for my taste, not too sweet.
This cake is really easy and has fabulous flavor. I used frozen rhubarb and sliced, fresh strawberries. The cooking time was at least 15 minutes more than stated. It could be that the rhubarb was still a bit frozen. I'll definitely make this one again.
I am not a big fan of rhubarb, but I wound up with quite a bit this year. This cake turned out better than I expected. I used dried orange zest in place of fresh orange rind, but other than that followed the recipe. I will definitely make this again.
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