THE perfect summer dessert!
In a medium mixing bowl, toss together the rhubarb and sugar. Allow to macerate for 20 minutes. When done, pour off the released liquid and place in the bottom of a 10 inch care pan or deep sided frying pan, along with the strawberries, lemon zest and juice, and vanilla.
In the bowl of a mixer, add in the butter and sugar. Using a paddle, cream the butter and sugar together on high speed until light and creamy, about 3-4 minutes. Use a spatula to scrape the sides if needed.
Add the eggs in, one at a time. Do not add the next egg until the first is incorporated fully. Add in the Dainty Gluten-Free All Purpose Flour, the baking powder, the vanilla, and the salt. Mix in low speed until fully incorporated.
Spoon the batter on top of the prepared fruit and lightly spread it around. No need to spread fully, just to even it out a bit.
Place in the oven and allow to back for 40-50 minutes, or until the cake is golden on top and the fruit is bubbling around the sides. Remove and allow to cool for 30 minutes before serving with whipped cream or ice cream on top.
You can easily make this dessert even the day ahead and warm it a little before serving!
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