Preparation Steps

• Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
• In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and kosher salt.
• In a separate bowl, whisk the eggs and vegetable oil together until well combined.
• Add the egg and oil mixture to the flour mixture and stir until just combined.
• Fold in the diced strawberries and sliced rhubarb gently.
• Pour the batter into the prepared baking dish.
• Bake for 55 minutes, or until a toothpick inserted into the center comes out mostly clean.
• While the cake bakes, heat the whole milk, unsalted butter, and granulated sugar in a small saucepan over medium heat until the butter melts and sugar dissolves.
• Remove the cake from the oven and poke 25-30 evenly spaced holes all the way through using a skewer.
• Pour the warm milk mixture evenly over the cake, filling the holes and saturating the top.
• Let the cake cool completely in the pan.
• Dust the cooled cake with confectioners' sugar before serving.