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Prepare a rectangular 9" x 4" baking dish by greasing it with a little bit of olive oil.
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Mix all of the dry ingredients in a large mixing bowl.
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Mix all of the wet ingredients in a medium mixing bowl (I use a whisk to mix the eggs really well).
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Incorporate the wet mix into the dry mix, using a rubber spatula, and add the rhubarb pieces. Mix.
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Pour the mixture into the prepared baking dish, and bake at 350 F for about 60 minutes, or until fully cooked and golden on top. (a knife inserted in the middle should come out clean)
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While the pound cake is baking, put the sauce ingredients together in a small to medium pot, on medium-low heat, until it starts boiling, then reduce the temperature, and let simmer until the rhubarb and strawberries are fork tender. Remove from heat and mash using a potato masher or a fork. Let cool.
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Once the pound cake is fully cooked, remove from the oven, and let cool for 5-15 minutes, then run a knife all around the sides of the dish to help loosen the cake, flip it upside-down over a cooling rack and give it a gentle shake until the cake loosens and falls down.
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Let cool down completely.
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If you choose to use some icing, simply mix some icing sugar with a very small amount of water (1 Tbsp of water goes a very long way), and mix until you get the consistency that you want.
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Once the cake is cooled completely, you can drizzle some of the icing on top.
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Serve a slice of the pound cake with a few tablespoons of rhubarb-strawberry sauce on top.
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Enjoy!