Strawberry-Rhubarb Cobbler Cake

Bake slice and freeze individual pieces for lunches and last minute guests. Enjoy the fresh summer flavour for monthes to come.

Serves: Makes 1 big cake
Prep Time: 15 minutes
Bake Time: 45-50 minutes

1/2 cup butter, at room temperature
1 1/2 cup sugar
4 large eggs
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
pinch salt
2 cups halved or quartered strawberries (depending on their size)
2-3 cups chopped rhubarb (about 2-3 stalks)
1/3-1/2 cup sugar

Cooking Instructions:
Preheat the oven to 350F.

In a large bowl, beat together the butter and sugar until well combined and starting to get fluffly. Add the eggs one at a time, beating after each, then beat in the vanilla.

Add the flour, baking powder and salt and stir by hand or beat on low speed just until combined; the batter will be thick. Spread into a 9″x13″ pan that has been sprayed with nonstick spray, and scatter the fruit over top. Sprinkle with sugar and bake for 45-50 minutes, until the cake is golden and the cakey parts springy to the touch.

Personal Story:
Of course a cobbler is more of a biscuit-topped fruit dessert,
but this isn?t far off? as it bakes, the fruit sinks down into the
cake batter like a soft, overstuffed pillow. You can use any kind of
fruit you like (peaches, plums and ripe pears spiked with cinnamon are
next on my list), and omit the sugar scattered over top if the fruit
you choose is sweet enough. (Rhubarb tends to need a little help.)