1 punnet strawberries (approx. 250 grams) hulled and
halved
1 bunch rhubarb stalks, trimmed of leaves (approx. 380
grams) cut into 1cm pieces
125 grams butter or margarine, room
1.5 cups plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup sugar
2 eggs
1 teaspoon vanilla bean extract or essence
1/2 cup milk
METHOD
Toss strawberries and rhubarb with 1 tbsp sugar and
leave for a few hours for liquid to form.
Preheat oven to 190 degrees Celsius.
Grease a 20cm cake tin with a removable base.
Arrange strawberries and rhubarb attractively in cake
in. Drizzle over remaining syrup.
Put flour, baking powder and bicarbonate of soda in a
small bowl and combine with a spoon.
Using a stand or hand mixer, beat 125 grams butter and
sugar in a large bowl until light and creamy (about 4 minutes).
Add vanilla extract or essence and then add eggs, one
at a time, being sure to beat the mixture well after each egg.
Add half flour mixture and half milk and then beat
again for another minute.
Add remaining flour and milk and beat again for another
2-3 minutes until mixture is well combined and airy.
Pour over fruit mixture in cake tin and even out top
with an offset spatula (or tap the tin a few times on the kitchen bench).
Bake in the oven for 15 minutes at 190 degrees Celsius
and then reduce heat to 180 degrees Celsius and bake for another 25-35 minutes.
Check with a skewer to see if the cake is cooked – if it’s not give it a few
more minutes and try again.
Remove the cake from the oven and allow it to cool
completely.
Run a spatula around the edge of the cake tin and then
gently turn the cake out onto a cake platter or plate.
Serves 8-10.
