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, Strawberry and Orange Classic Brownies

This cake recipe was an adventure for me, since I had never cooked anything with rhubarb (if you had tried.) Rhubarb is a plant whose stems are edible, resembling sticks of celery with green and red colors, taste something sour . Usually eaten in jams, kuchenes or other sweet preparations. In Chile it is known more in the south (by European immigrants) and anecdotally I can tell you that was in line at the supermarket and the lady behind the cashier and asked me were those sticks.

This cake is delicious as it is well wetback yet crispy is due to coverage of almonds, really has a mix of textures and rich combination of flavors. They can serve warm or at room temperature as a dessert or for afternoon tea. Finally, they can serve with whipped cream or vanilla ice cream. Ideal for those evenings after the pool or around the beach when the appetite comes with a wide open (I'm eating a bit at this moment and is really rich).

QUEQUEN OF RHUBARB, STRAWBERRY AND ORANGE

8 people

· 150 gr peeled rhubarb (like celery) and chopped

· 150 gr chopped strawberries into quarters

· 200 gr brown sugar

· Zest of ½ orange

· orange juice ½

· 140 gr butter, softened

· 2 extra large eggs

· 1 teaspoon baking powder

· 85 gr all purpose flour

· 100 g ground almonds (like dust)

crispy Coverage

· ; 40 g butter, melted

· 40 gr brown sugar

· Zest of ½ orange

· 80 gr whole almonds

Mix rhubarb and strawberries with 50 grams of brown sugar and orange zest. Marinate for 1 hour, stirring a few times (not cooked before.)

Preheat oven to 190C .

Butter base and sides of a mold of 23 cm .

Beat butter with remaining brown sugar (150 g) until the creamed mixture. Add eggs one by one. Add flour, baking powder and ground almonds. Finally add the orange juice and pour the mixture into prepared pan, then add the strawberries and rhubarb in juice drained (distributed over the entire fruit cake). Bake for 25 minutes.

Meanwhile prepare the crunch. Process all ingredients until the almonds are chopped (not ground because we want crispness).

Lower oven temperature to 180C . Distribute crisp on the cake and continue cooking for 20 minutes or until cake is firm. Cool in pan. Sprinkle powdered sugar to serve.