I believe we all grew up with a love of strawberries and rhubarb baked together. Recipes have been passed down through our families and memories of picking and preparing the fruit has been shared.
1 1/2 cup fresh strawberries
1 1/2 cup fresh rhubarb, finely diced
2 tablespoons maple syrup
1 1/4 cup plain yogurt, 6% MF
1 egg, beaten
1/4 cup maple syrup or sugar
3 tablespoons butter, melted and cooled slightly
1 tsp vanilla
1 1/4 cup flour, all-purpose
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 375 degrees.
To make the roasted strawberries and rhubarb, wash and hull strawberries and cut in half. Wash and finely chop rhubarb and add to strawberries. Add 2 tablespoons maple syrup and toss to coat. Line a pan with parchment paper and arrange fruit on it in a single layer. Roast in oven for approx 20 minutes. Fruit should be soft with some juices running but still holding its shape. Let cool while you make the cake batter. Adjust oven temperature down to 350 degrees.
Prepare pan by rubbing with butter. In a medium size bowl, beat one egg and add yogurt, maple syrup and cooled butter. In a separate bowl, mix flour, baking soda, baking powder and salt. Pour all at once into wet ingredients and mix well until lumps are out but not too much. Pour into prepared pan, top with roasted fruit and place in oven. Bake for 30 minutes until middle has risen and toothpick comes out cleanish (1 or 2 crumbs are ok). I like to use a cast iron pan but it also works with a cake pan or pie plate.
Tip: If you use a cast iron pan, melt butter in it and scrape most of the butter out into the batter but leaving enough to coat it so the cake does not stick.