Strawberry Rhubarb Cardamom Cake

• 6 Tablespoons Unsalted Butter
• 1 cup Sugar
• 1 whole Large Egg
• 1/2 cups Milk
• 1 teaspoon Vanilla Extract
• 1 teaspoon Cardamom, Freshly Ground
• 1/4 cups All-purpose Flour
• 1/4 cups Almond Meal
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 3/4 pounds Strawberries, Fresh, Sliced
• 1/4 pounds Rhubarb, Fresh, Sliced
• 2 Tablespoons Sugar

1. Preheat oven to 350 F. Grease and flour a 10-inch pie or quiche pan with a removable bottom. Cooking spray with flour works particularly well, if you prefer. Set the pan aside.
2. Cream the butter and sugar together in the bowl of a mixer. Add the egg, milk, vanilla extract and cardamom. Combine thoroughly.
3. Sift the dry ingredients (flour through salt) together in a separate bowl. Add the dry ingredients into the wet ingredients slowly until fully incorporated. Spread the batter into the prepared pan and place the pan on a parchment paper-lined baking sheet.
4. Pile the strawberries and rhubarb on top of the batter. Sprinkle with the additional 2 tablespoons of granulated sugar and bake for 45-50 minutes until golden brown and tests done.
5. Remove it from the oven and set the pan on a rack. Let it cool completely before serving.
6. Recipe adapted from Martha Stewart.

butter, sugar, egg, milk, vanilla, cardamom, ubc, ubc, baking powder, salt, strawberries, ubc, sugar

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-cardamom-cake/ (may not work)