Ingredients
2½cupsfresh rhubarb
2cupsfresh strawberries
¼cupbutter,melted
½cupbrown sugar
1½tbspflour
¼cupbutter,melted
¾cupsugar
1egg
1½cupsflour
2tspbaking powder
1lemon,zested, juiced
⅔cupmilk
Preparation
Preheat the oven to 350 degrees F.
Toss the rhubarb, strawberries, and flour in a small bowl.
Pour ¼ cup of melted butter into a 9-inch round pan. Top with brown sugar and strawberry and rhubarb mixture.
For the batter, combine the melted butter and sugar. Stir in the egg and 1 tablespoon of lemon juice.
In a small bowl, combine the flour, baking powder, lemon zest, and a pinch of salt.
Add the flour mixture alternately with the milk to the butter mixture. Stir until combined.
Spread the batter over the fruit and bake for 35 to 38 minutes, or just until a toothpick comes out clean.
Remove from the oven, and let cool in the pan for 15 to 20 minutes. Run a knife along the edge of the cake and invert onto a platter.
Serve warm with ice cream, if desired.
