SUPER SOFT PUDDING SPRINKLE COOKIES

Ingredients:  Ingredients:  12 stalks rhubarb, cut into ½  inch pieces 4 cups strawberries, hulled and sliced 2-2/3 cups white sugar, divided 2/3 cup butter, softened 2 eggs 1 tablespoon and 1 teaspoon grated orange zest2 teaspoons vanilla extract 2 ½  cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 ½  cups buttermilk Directions: Directions: Preheat the oven to 350 degrees F (175 degrees C).  Grease a 9 inch square baking dish. Place the rhubarb and strawberries into a bowl. Stir in 2/3 cup of sugar until fruit is coated.  Pour into the prepared pan 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, baking 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 toothpick inserted into the center comes out clean, about 55 minutes.