Ingredients
| 1 | cup rhubarb, cut into ½ inch pieces |
| 1 | cup strawberries, hulled and halved |
| 2 | tablespoons butter, melted |
| 1 1/2 | cups flour |
| 1 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1/2 | cup butter at room temperature |
| 1 | cup granulated sugar |
| 2 | large eggs |
| 1 | teaspoon vanilla extract |
| 1/2 | cup milk |
| whipped cream or vanilla ice cream |
Instructions
Combine rhubarb, strawberries and melted butter. Spread evenly across the bottom of a 9-inch round cake pan that has been greased and lined with parchment paper on the bottom. Set aside while making cake mixture. Whisk together flour, baking powder and salt in a medium bowl. Cream room temperature butter and sugar in a large bowl. Add eggs, vanilla and milk and beat. Mix with dry ingredients then pour over the strawberry and rhubarb topping. Bake at 350 degrees F for 45-50 minutes or until a toothpick comes out clean. Remove from the oven and let cool for 10 minutes. Run a knife around the edge of pan to
loosen cake. Place serving plate over pan and invert cake onto the plate. Remove the pan and peel off the parchment paper. Serve warm or at room temperature with whipped cream or vanilla ice cream. Serves 12
