This cake is great when you’re short on time. It doesn’t even need fresh fruit, frozen works great. It only takes ten minutes to prepare. I don’t know what else you’d want in a dessert, especially when it’s hot out and you’re trying not to run the oven for long periods of time.

The recipe is an adaption of (what else) a NYT Cooking recipe for Strawberry Spoon Cake. I made some changes and think it ups the game a bit.

You’ll need:

1c. All purpose flour

1/2c. Milk at room temp

1/2c. Butter melted

1c. Rhubarb chopped into 1/2″ pieces

1c. Frozen strawberries thawed

2/3c. Golden yellow sugar (brown is fine, if that’s all you have)

1/2tsp kosher salt

1 tsp baking powder

Preheat your oven to 350°.

In a small saucepan, add 1/3 cup of golden yellow sugar with your rhubarb. Simmer and stirring until the rhubarb breaks down. About 5 minutes. After, add your strawberries and stir and mash a bit to release some of their juices.

In a medium bowl, whisk together the butter, remaining 1/3c of sugar, milk, salt, and baking powder. Slowly whisk in the flour.

Pour batter into a greased 8″ pie or cake tin. Pour rhubarb and berries over the batter.

Bake for 20 minutes or until a toothpick inserted into the batter comes out clean.

Done. Serve it alone or with ice cream, but make sure it’s warm.