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Ingredients
US|METRIC
4 SERVINGS
- 50 grams butter
- 1/2 cup light brown sugar
- 1 cup strawberries (halved)
- 1 cup rhubarb (cut in pieces)
- 2 eggs
- 1 cup sugar
- 1 lemon (zest)
- 75 grams butter (melted and cooled)
- 3/4 cup buttermilk
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
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Directions
- Grease a round pan and set aside. Preheat the oven to 360°F.
- In a small saucepan, combine 50 grams of butter and brown sugar. Bring to a boil and simmer for a few minutes until it forms a light caramel. Place the caramel in the bottom of the round pan and spread evenly.
- Distribute the strawberries and the rhubarb on top of the caramel in a concentric layer without leaving empty spaces.
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