Ingredients

The following ingredients have 9 Servings
  • 5 medium fresh rhubarb stalks (, halved, and cut into 1" pieces)
  • 1 pint fresh strawberries (, hulled, halved and quartered (if needed))
  • 1 cup granulated sugar (divided)
  • 3 large eggs (, at room temperature)
  • 1 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1¼ cup canola oil (, or vegetable oil)
  • 2 tablespoons butter (, softened)
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1¼ teaspoon baking soda
  • 1 teaspoon salt
  • confectioners sugar for garnish (, optional)
  • fresh strawberries for garnish (, optional)
  • vanilla ice cream for serving (, optional)

Instruction

  • Preheat oven to 350 degrees.
  • Place the cut rhubarb and strawberries in a medium-size bowl with ¼ cup of granulated sugar. Stir. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.
  • In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, blend together the eggs, 3/4 cup granulated sugar, brown sugar, butter, vanilla, and almond extract and the canola oil.
  • Slowly blend in the flour, cinnamon, baking soda, and salt. The batter will be thick and heavy. Not to worry.
  • Using a spatula or wooden spoon, stir in the macerated berries until fully incorporated.
  • Scrape the batter evenly into a prepared bundt pan that has been sprayed liberally with baking spray.
  • Bake for 1 hour, or until a toothpick inserted in the middle comes out clean. 
  • Remove and cool on a wire tack for 15 minutes. Invert the semi-cooled cake onto a serving platter and allow to cool completely before dusting with confectioners sugar and adding strawberries as a garnish, if desired.
  • Serve the cake at room temperature, with vanilla ice cream if desired.