How to make
Beat the melted butter with the sugar using a mixer, add the eggs one at a time, continuing to beat, then mix in the sifted flour, baking powder and vanilla.
Clean the rhubarb by washing and peeling the skin, cut it into cubes. Wash and strain the strawberries and dice them as well.
In a suitable tray lined with baking paper and lightly greased, pour the cake mixture and spread the rhubarb and strawberries on top.
For the crumbs, knead and mix the solid butter, flour, sugar and vanilla with your hands until you have coarse crumbs.
Sprinkle them on the cake and put it to bake in a preheated oven at 360°F (180°C). The rhubarb and strawberry shortcake is baked for about 50-60 minutes or until golden brown.
