INGREDIENTS
6 oz
2 stalks rhubarb
1
Orange or lemon, zest from
8 oz
Strawberries
1
Egg
1 tsp
Lemon juice
1 tsp
Baking powder
1 tsp
Baking soda
5/8 cup
Brown sugar, light
1/4 cup
Cornstarch
2 3/4 cups
Flour
1/2 cup
Granulated sugar
3/4 tsp
Sea salt, fine
2 tsp
Vanilla extract
1/4 cup
Canola oil
7 tbsp
Butter, unsalted
1 cup
Buttermilk