Strawberry Rhubarb Bundt Cake

1. 1

   Preheat oven to 350 degrees

2. 2

   Place the cut rhubarb and strawberries in a medium size bowl with 1/4 cup of granulated sugar.Stir well. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.

3. 3

   Place the cut rhubarb and strawberries in a medium size bowl with 1/4 cup of granulated sugar.Stir well. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.

4. 4

   Slowly blend in the flour, cinnamon, baking soda and salt until a stiff batter forms. Using a spatula or wooden spoon, stir in the macerated berries until fully incorportated. Scrape the batter evenly into a prepared bundt pan that has been sprayed liberally with baking spray.

5. 5

   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.

6. 6

   Serve the cake at room temperature, with vanilla ice cream if desired.

No additional tips available.