When I bored with baseball, I think about rhubarb...

During the week-end, when my children play baseball, I'm not(all the time) super attentive, I must confess. So, I take pictures of them or I take magazines from my purse and I'm looking for special recipes.

By chance, some days ago, someone left me some "Elle" magazine from France where I can find recipe cards that interesting to me. You may not know this, but I adore rhubarb, and in California, I can get rhubarb all year around. That's not the case in France, where there is a season for rhubarb (and also for all produce !!! ). So in one "Elle", I just discovered a recipe which reminds me the good fruits cakes of my grand-mother Adèle. I share with you that delicious recipe...
The Rhubarb Cake of Adèle
10 rhubarbs stalks
10 strawberries
1 cup of flour
1 tablespoon of baking powder
1/4 teaspoon of salt
1/4 cup of sugar
3/4 stick of butter
1/2 cup of milk (soy or cow)
1 egg

Cake topping
1 egg
1/2 cup of soy cream

- Peel the rhubarb and cut in diced pieces. Put in a deep bowl with sugar and leave for two hours. - Preheat the oven at 375 ° F.
- Buttered inside of a pan or use a vegetable oil spray ans sprinkle a little of flour all over.
- Put in a mixer the flour, the baking powder, the sugar, the milk and one egg and mix until it is smooth.
- Pour in the cake pan and spread evenly.
- Strain the rhubarb mixture and use a paper-towel to blot the excess liquid. Rinse the strawberries and cut in slices. Arrange on the batter.
- Pour the rest of sugar with the soy cream and the egg. Pour over the fruits. Cook it for 45 minutes before removing from the pans.

And then enjoy !