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
? 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
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.