Just can't get enough!
The fear of letting my rhubarb go to waste prompted me to get up a 6:15 yesterday even though I'd stayed up past midnight. My coworkers were the lucky beneficiaries of my efforts. They deserved a little treat; yesterday was the last day of exams for the school year, and the beginning of the end of grading, report cards, and classroom clean-up (but mostly I just wanted to enjoy my rhubarb before it went rotten, shhh....).
It was a balls-y move, getting up at 6:15 to cook something, especially after the last time I tried to prepare food before 7:30 am I sheared off the bottom of a bottle of olive oil, resulting in a giant slick to clean up. Wasn't expecting to be sopping up olive oil for 20 minutes before going to work when the alarm went off that morning. So I guess you could say that yesterday's Rhubarb-Strawberry Pudding Cake, i.e. Breakfast Cake, got me back on the morning-kitchen horse.
If it weren't for melting the butter or cooking the rhubarb with water and cornstarch, this would be a very very simple recipe. As it is, it is very simple, because for such basic ingredients, it tastes so good. If you're going to eat cake for breakfast, this should be the one, with its all-star rhubarb-strawberry fruit mixture hiding beneath slightly spongy sweet cake.