Rhubarb and strawberry cake

I love the combination of these two classic English fruits - yes, I know that rhubarb isn't technically a fruit - the glorious sweetness of an English strawberry contrasting with the sharp bite of the rhubarb.

This works well in pies and crumbles, but as ever, I wanted something a little different and I needed to keep up my 20+ year tradition of trying at least one new recipe a month.

I was lucky enough to receive a copy of Diana Henry's fabulous book Food from Plenty for my birthday last month and was even more delighted when she recommended to me that I start with her apricot and almond cake.
Quite right she was too.............

.... but damn the woman, I am now constantly plagued to know when I am going to make it again.

Soooooooooooo, I decided to have a play around and came up with the following, just hope Diana would like it.

1 large stick of rhubarb - see method
8 small English strawberries
2 oranges
100g sugar

125g butter
125g sugar
2 eggs
170g self raising flour 
2 tablespoons sour cream
NOTE: I tried this with 170g rice flour too for a gluten free alternative  - scrumptious

Finely grate the orange zest and set to one side.
Cut the rhubarb into lengths to fit across a 1lb loaf tin  and place in a saucepan
Add the juice of the 2 oranges along with the 100g sugar.  Poach gently until the rhubarb is soft, but retains its shape.

Taste and add more sugar if needed.  Set aside and leave to cool.

Heat the oven to 170ºC

Beat the butter, sugar and orange zest together in a large mixing bowl until pale in colour.
Add the eggs and beat again.
Fold in the flour and then the sour cream.
Line the loaf tin with oiled greaseproof paper - or use a butter wrapper.
Cut the strawberries in half - or slice them if they are too large.
Carefully lift the rhubarb out of the orange syrup and space it out in the bottom of the loaf tin.  Place the strawberries between the lines of rhubarb. Reserve the orange syrup.

Spoon the cake batter over the fruit and level the top.

Place in the oven and cook for 40 - 50 minutes - or until a skewer poked into the middle of the cake emerges free of gooey mixture :-)

Leave to cool a little and then invert on to a serving plate.

Spoon over the orange syrup and serve slightly warm with cream, Greek yogurt, creme fraiche or, now that you can finally get it here in the UK, Skyr, utterly delectable Icelandic thick yogurt

Serves 8

© Netherton Foundry Shropshire 2015

www.netherton-foundry.co.uk