Rhubarb Strawberry Cake

Rhubarb Strawberry Cake

I love this in the spring when rhubarb and strawberries are plentiful.  This is very quick and easy cake to make and it is not real sweet, but be careful, its easy to keep cutting off little pieces and before you know it, half the cake is gone!  And you don't need a mixer for it.

Wash rhubarb stalks, cutting off root ends, and slice stalks lengthwise 2 or 3 times and slice into small cubes.
Wash strawberries and cut into small pieces.

In a bowl mix:  2 cups plain flour (can use half whole wheat pastry flour)
                        1 1/2 cups sugar
                         1 teaspoon baking soda

In mixing bowl put:  1 cup buttermilk
                               1/2 cup oil
                               1 egg
                               1 teaspoon vanilla

Add flour mixture to milk mixture and beat with a large spoon by hand until it is smooth and mixed well, 1 to 2 minutes is usually enough.

Add:  one cup of the rhubarb and 1 cup of the strawberries.  If you don't have strawberries, you can use 2 cups of the rhubarb.  Mix in well.

Pour into a 13 x 9 inch greased pan.

Add topping:  Mix 1/4 cup sugar and 1/2 teaspoon cinnamon.

 Sprinkle over the top of the batter and bake in a 350 degree oven for 30 minutes, until toothpick inserted in middle comes out clean and it is brown on top.