Directions

1. Preheat oven to 350 degrees.
2. Toss rhubarb, strawberries and flour in a small bowl. Pour 1/4 cup melted butter into a 9" round pan. Top with brown sugar and strawberry/rhubarb mixture.
3. For the batter, combine melted butter and sugar. Stir in egg and 1 tablespoon of lemon juice.
4. In a small bowl, combine flour, baking powder, lemon zest, and a pinch of salt.
5. Add flour mixture alternately with the milk to the butter mixture. Stir just until combined.
6. Spread the batter over the fruit and bake approximately 40 minutes or just until a toothpick comes out clean. Remove from the oven, let cool in the pan 15-20 minutes. Run a knife along the edge of the cake and invert onto a platter. Serve warm with ice cream if desired.