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Dairy
Easy
1 Hour, 30 Minutes
Diets 
The tartness of the lemon and the rhubarb, combined with the sweetness of the strawberries and cream, creates a dessert that is spectacular. A small tip: this cake is fantastic on its own, too.
1 cup (1/2 pound) unsalted butter, at room temperature
1 and 1/2 cups sugar
3 eggs
2 teaspoons baking powder
2 cups Beleaves Flour
1/2 cup milk
2 teaspoons lemon extract
zest of 1 lemon
whipped cream, for serving
1 pint strawberries (or 1 pound frozen strawberries)
2 cups chopped rhubarb (or 1 pound frozen rhubarb)
1/4 cup water
1/2 cup sugar (or more if desired)
Preheat oven to 350 degrees Fahrenheit.
Cream together butter and sugar in an electric mixer on high speed until light and fluffy. Add eggs, one at a time, and beat after each addition.
Mix baking powder with two cups flour. Turn mixer down to low speed and add flour mixture alternating with milk, lemon extract, and zest. Mix just until combined.
Pour into buttered and floured nine-inch loaf pan. Bake for one hour or until a toothpick inserted in the center comes out clean. Let cool completely before slicing.
Meanwhile, place hulled strawberries and rhubarb in a medium saucepan with sugar and water and let cook on low heat for about 15 minutes, stirring occasionally. Let cool and refrigerate.
Slice the cake into one-inch slices and cut each slice vertically down the center into two strips. Place two cake strips on each plate and top with whipped cream and fruit.
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