This is our most anticipated pastry when the local rhubarb and strawberries arrive at the farm markets! We make them 2, 3 and even 4 at a time and share!
Butter a 9-10″ deep dish pie or cake pan.
Beat 6 Tablespoons softened butter and 1 cup of sugar until light and fluffy. Beat in 1 egg, 1 teaspoon vanilla
Chop 1/2 lb rhubarb and slice 1/2 lb strawberries.
In another bowl, whisk together 1 and 1/2 cup flour, 1 and 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Mix into wet ingredients until just combined.
Pour into pan. Top with the chopped rhubarb and then the strawberries, and sprinkle with 2 Tablespoons of sugar.
Bake at 350 F for 10 minutes, then reduce heat to 325F for 50-55 minutes.