1/4 cup water
1 1/2 teaspoons cornstarch
1/3 cup plus 1/2 cup sugar
2 cups chopped fresh rhubarb stalks (10 ounces)
1 cup chopped fresh strawberries (5 ounces)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon pure vanilla extract
 
1.  Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or
ceramic baking dish.
2.  Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring
to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat
and stir in strawberries.
3.  Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just
combined.
4.  Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.


Gourmet | April 2007