Strawberry And Rhubarb Cakes - cooking recipe

Ingredients

1/3 lb rhubarb, trimmed and cut into 3/4 inch pieces
3 None eggs
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
1 tsp salt
2/3 cup ground almonds
1/2 cup heavy cream
3 tbsp milk
1/3 lb strawberries, hulled and quartered

Preparation

Preheat the oven to 350\u00b0F. Butter 4 small ramekins. Place the rhubarb in a pan with 1/4 cup water and simmer for 3-4 mins over low heat until just beginning to soften. Drain and set aside.
Meanwhile, whisk together the eggs and sugar until pale and creamy. Sift the flour, baking powder and salt together. Fold into the eggs alternating with the ground almonds, cream and milk. Distribute between the prepared ramekins. Top with the rhubarb and strawberries. Bake for 20-25 mins until golden and set. Serve warm.