Active Time

　　15 min

　　Total Time

　　50 min

　　This no-hassle mix-and-bake dessert is like the old-fashioned cake Grandma always had ready after dinner, even though you never saw her working on it.

　　

Ingredients

Makes 6 to 8 (breakfast or dessert) servings

　　1/4 cup water

　　1 1/2 teaspoons cornstarch

　　1/3 cup plus 1/2 cup sugar

　　2 cups chopped fresh rhubarb stalks (10 ounces)

　　1 cup chopped fresh strawberries (5 ounces)

　　1 cup all-purpose flour

　　1 3/4 teaspoons baking powder

　　1/2 teaspoon salt

　　1 large egg

　　1/2 cup whole milk

　　1 stick (1/2 cup) unsalted butter, melted and cooled slightly

　　1 teaspoon pure vanilla extract

　　

Step 1

Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.

　　

Step 2

Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.

　　

Step 3

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.

　　

Step 4

Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.

　　

Step 5

Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.