Strawberry Rhubarb Cardamom Cake

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 6 Tablespoons Unsalted Butter
• 1 cup Sugar
• 1 whole Large Egg
• ½ cups Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cardamom, Freshly Ground
• ¼ cups All-purpose Flour
• ¼ cups Almond Meal
• 1-½ teaspoon Baking Powder
• ½ teaspoons Salt
• ¾ pounds Strawberries, Fresh, Sliced
• ¼ pounds Rhubarb, Fresh, Sliced
• 2 Tablespoons Sugar

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan with a little of the butter.

2. Toss the sliced strawberries and rhubarb with 2 Tablespoons of the sugar in a bowl and let them sit for 15 minutes.

3. Whisk the all-purpose flour, almond meal, baking powder, salt and freshly ground cardamom together in a bowl.

4. Beat the remaining butter with 1 cup of sugar for about 3 minutes until light and fluffy.

5. Beat in the egg and vanilla extract until smooth.

6. Mix in the flour mixture alternately with the milk, starting and ending with flour, stirring only until combined.

7. Spread the batter evenly in the prepared pan. Scatter the fruit mixture over the top and press it in lightly.

8. Bake for 45 to 50 minutes, until golden, the center is set and a toothpick inserted in the middle comes out clean.

9. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.