Rhubarb and strawberry slab cake

In a bowl, combine the sugar, flour, cinnamon and orange rind.

Add the rhubarb and strawberries. Stir well.

Spread the mixture in a 2 L glass cake pan and cook in the oven at 200°C (400°F) for 10 minutes.

Topping:

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

Add the margarine and, using two knives or with your fingers, work the mixture until it has the consistency of peas.

Dig a hole in the center of the mixture and pour the buttermilk, and, using a fork, stir until you get a soft and smooth dough.

Put 6 spoonfuls of dough at equal distance over the hot fruits.

Ingredients

30 ml of sugar

30 ml of all-purpose flour

5 ml of cinnamon

5 ml of grated orange rind

1 L of rhubarb, chopped

500 ml of strawberries, sliced

250 ml of all-purpose flour

175 ml of sugar

5 ml of baking powder

1 ml of baking soda

1 ml of salt

30 ml of margarine

150 ml of buttermilk