Rhubarb and Strawberry Fare

Rhubarb is the earliest crop to be harvested in the Yukon and is now fresh and plentiful. Grab it from your garden or find a friend who has a bunch. Ruby-red or tart-green rhubarb, along with sweet summer strawberries, make this a quick-to-prepare cake that packs a wallop of flavour.

Enjoy a slice with a cup of tea or homemade lemonade.

Rhubarb and Strawberry Fare


3 eggs

? cup granulated sugar

1 cup all-purpose flour

1½ teaspoon baking powder

¼ teaspoon salt

¼ cup cream or milk

? cup melted butter

½ teaspoon almond extract

1½ cup diced rhubarb

1 cup sliced strawberries

Topping Ingredients:

¼ cup butter

¼ cup granulated sugar

1 tablespoon cream or milk

1 tablespoon flour

½ cup sliced almonds


• Cut a parchment paper round to fit the bottom of a 9-inch springform pan.

• Grease the pan bottom and sides and lay the parchment paper in the bottom.

• Flour the sides and bottom of the greased pan.

• In a mixer or with a whisk, blend together the eggs and two-thirds of a cup of sugar.

• In a separate bowl, mix together the flour, baking powder and salt.

• Add the dry ingredients into the creamed egg/sugar mixture.

• Add in the cream, melted butter and almond extract.

• Pour the batter into the bottom of the prepared springform pan.

• On top of the batter, place the diced rhubarb and sliced strawberries.

• Bake in a pre-heated 325F oven for 30 minutes.

• Meanwhile, in a small saucepan, prepare the filling by heating together one-quarter cup of butter, one-quarter cup of sugar, one tablespoon of cream and one tablespoon of flour and almonds, just until a boil is reached.

• Remove saucepan from heat, cover and allow to stand until the first 30 minutes of baking time has elapsed.

• Carefully remove the cake from the oven and pour the topping over it. Some of the topping may sink down – that is OK.

• Return the cake to the oven and bake for an additional 30 minutes until golden and a toothpick inserted comes out clean.

• Allow cake to cool on a rack before removing sides from the springform pan.

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