12 to 14 strawberries, hulled and sliced, plus extra for garnish
1/2 cup granulated sugar
Butter for cake pan
6 tablespoons unsalted butter
1 1/4 cups light brown sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
6 to 7 pieces trimmed rhubarb, cut into 3- x 1/2-inch lengths
For the cake
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/4 cup milk
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon orange zest
2 large eggs
2 teaspoons vanilla extract
Fruit: Puree strawberries and sugar in food processor, strain though fine mesh
strainer and set aside.
Butter a 9-inch square cake pan.
Melt 6 tablespoons butter in medium saucepan
over medium heat. Add brown sugar, salt and vanilla extract and cook, whisking until
mixture comes together, about 3 to 4 minutes.
Pour mixture into cake pan, distributing
evenly. Arrange rhubarb slices in a decorative pattern over mixture. Spoon 4 tablespoons
strawberry puree evenly over rhubarb, reserving remainder of puree for later garnish.
Set cake pan aside.
Cake: Heat oven to 350 degrees F.
In a mixing bowl, sift together flour, baking powder, baking soda and salt and
In separate bowl, mix together sour cream and milk until well combined and set
In separate bowl, with an electric mixer beat together butter, sugar and orange
zest until light and fluffy. Add eggs one at a time, beating well after each addition
(and scraping sides of bowl with rubber spatula if necessary). Add vanilla extract
and mix well.
Reduce speed to low and add dry ingredients and milk mixture, alternately in
three or four batches, beginning and ending with dry ingredients, until batter is
just smooth. Gently pour batter into cake pan and spread evenly atop fruit, being
careful not to disturb fruit. Bake until top is golden and wooden pick inserted
into cake center comes out clean, about 55 to 65 minutes.
Cool cake on rack for 5 minutes (no longer), invert onto serving plate and reposition
fruit as necessary.
Serve warm or at room temperature with fresh strawberries, reserved strawberry
sauce and either whipped cream or vanilla ice cream.