Free shipping may exclude areas deemed remote by our carriers. Our Customer Service team will inform you of the price to ship your item when they process your request.
INSTRUCTIONS
Preheat oven to 350 F (176 C).
Cut rhubarb and strawberries into coarse pieces.
In a 26 cm Deep Skillet, combine the sugar and water. Bring to the boil, then add the rhubarb. Cook for 4 to 5 minutes, add the strawberries and continue cooking for 2 to 3 minutes. Pour the filling into a mixing bowl and set aside in the refrigerator.
Once the skillet has cooled, clean it, then generously butter it and set aside.
In a bowl, combine the flour and cornstarch, sift and set aside.
In the bowl of a stand mixer (or in a bowl with a whisk attachment) whisk the eggs, sugar and salt for 8 minutes, until light and fluffy.
Stir the flour/starch mixture into the egg mixture in 3 batches, taking care to mix gently, then pour the mixture into the deep skillet.
Bake for 20 minutes.
Meanwhile, in a separate bowl, whip all whipped cream ingredients until stiff peaks form.
Just before serving, top the cake with the whipped cream and drizzle with the strawberry & rhubarb topping.
