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1
Preheat the oven to 350 degrees.
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2
To make the topping, melt the butter in a small saucepan.
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3
Use a little of the butter to grease a 9-inch-round pan that is at least 2 inches deep.
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4
Add the brown sugar to the remaining butter and cook until the sugar is melted, stirring until smooth.
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5
Spread the mixture evenly over the bottom of the pan.
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6
Scatter the almonds over the brown-sugar mixture.
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7
Arrange the strawberries over the almonds in concentric circles, cut-side up.
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8
Top with the rhubarb and set aside.
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9
To make the cake, using an electric mixer cream the butter and sugar until very light and fluffy.
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10
Add the eggs, one at a time, and beat well.
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11
Sift together the flour, baking powder and salt.
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12
Combine the vanilla with the milk.
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13
Add the flour mixture alternately with the milk, beginning and ending with flour.
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14
Mix just until combined.
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15
Spread the batter over the fruit in the pan.
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16
Bake until the cake springs back when touched in the center, about 1 hour.
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17
(Cover the cake with foil if the top browns too much before the cake is done.)
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18
Remove the cake from the oven and let stand for 5 minutes.
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19
Turn out onto a cake plate.
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20
Replace any fruit that sticks to the pan.
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21
Serve warm or at room temperature.
