Strawberry Rhubarb Bundt Cake

• 5 rhubarb stalks medium, halved and cut into 1" pieces
• 1 pint strawberries hulled and cut into halves and quarters
• 1/4 cup granulated sugar
• 3 large eggs at room temperature
• 3/4 cup granulated sugar
• 1 cup brown sugar packed
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract pure
• 1 1/4 cups canola oil
• 2 tablespoons butter softened
• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• baking spray
• confectioners sugar for dusting, optional
• strawberries with hulls for garnish, optional
• vanilla ice cream if desired

1. Preheat oven to 350 degrees
2. Place the cut rhubarb and strawberries in a medium size bowl with 1/4 cup of granulated sugar.Stir well. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.
3. Place the cut rhubarb and strawberries in a medium size bowl with 1/4 cup of granulated sugar.Stir well. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.
4. Slowly blend in the flour, cinnamon, baking soda and salt until a stiff batter forms. Using a spatula or wooden spoon, stir in the macerated berries until fully incorportated. Scrape the batter evenly into a prepared bundt pan that has been sprayed liberally with baking spray.
5. Bake for 1 hour, or until a toothpick inserted in the middle comes out clean. Remove and cool on a wire tack for 15 minutes. Invert the semi-cooled cake onto a serving platter and allow to cool completely before dusting with confectioners sugar and adding strawberries as a garnish, if desired.
6. Serve the cake at room temperature, with vanilla ice cream if desired.

stalks, strawberries, granulated sugar, eggs, sugar, brown sugar, vanilla, almond, canola oil, butter, allpurpose, ground cinnamon, baking soda, salt, baking spray, confectioners sugar, strawberries, vanilla ice cream

Taken from www.yummly.com/recipe/Strawberry-Rhubarb-Bundt-Cake-1122515 (may not work)