I used the same recipe for this cake as for the summer fruit streusal cake which I first made last year. It's one of those endlessly adaptable recipes that never fails to please and comes from the excellent little book "The Weekend Cookbook" by Catherine Hill.
This time I used a few slim stalks of rhubarb from the garden, choosing the reddest ones in preference to the green, and a handful of strawberries. The golden caster sugar gives it a slightly caramel flavour and the demerara sugar topping a bit of crunch. I did wonder about adding a little vanilla extract but it didn't need it. Rhubarb and strawberries go well together and it was a delicious cake with a nice texture.
The crunch was diminished after a couple of days as I stored the cake in the fridge because of the fresh fruit, but it was still good to eat. It really is a lovely cake to have either with a cup of tea, a glass of chilled rosé or served warm with custard for dessert. Highly recommended.