Strawberry Rhubarb Layer Cake | RICARDO

Ingredients

• 1 cup (140 g) unbleached all-purpose flour
• ½ tsp baking powder
• 6 eggs, at room temperature
• 1 cup (210 g) sugar
• 1 tsp (5 ml) vanilla extract
• 2 tbsp (30 ml) canola oil
• 2 tbsp cornstarch
• 2 tbsp (30 ml) lemon juice
• 2 cups (270 g) strawberries cut into pieces
• 2 cups (260 g) rhubarb cut into ½-inch (1 cm) pieces
• 1 ½ cups (375 ml) 35% whipping cream
• 3 tbsp (40 g) sugar
• ½ tsp (2.5 ml) vanilla extract