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The combined flavors of sweet strawberries and tart rhubarb mixed into cake that is topped with
fruit makes a pleasing dessert for any season.
Directions
Preheat oven to 400° F.
In a sauce pan add 1/3 cup sugar, cornstarch, water, and rhubarb. Bring just to a boil. Stir,
reduce heat to simmer and cook an additional 3 minutes, stirring constantly. Remove from heat,
add strawberries and stir to combine all ingredients.
In a small bowl combine flour, baking powder, salt, and 2/3 cup sugar. In another bowl combine
egg, milk and softened butter, stirring until combined. Add flour mixture and blend together.
In prepared baking dish, add rhubarb mixture in bottom of pan and reserve about 1/2 cup to
garnish top. Spread batter evenly over fruit mixture and garnish with reserved rhubarb
mixture.
Bake 25-30 minutes or until done. Insert toothpick in center to check doneness. Toothpick
should come out clean.
Serve warm or cold. Garnish, if desired, with whipped topping or ice cream.
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