By Mollie Zapata, Eat. Run. Read.
For the cake:
2/3 cup butter
1-1/2 cups sugar
2 eggs
2 cups sifted flour
3/4 teaspoon baking powder
2 teaspoons ground ginger
2 teaspoons vanilla
3/4 teaspoon salt
2/3 cup milk
3 teaspoon vanilla
1. Preheat oven to 325 degrees F.
2. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Sift together the dry ingredients. Add sifted ingredients to creamed mixture, alternating with milk and vanilla. Do not overmix.
4. Pour batter into a greased and floured loaf pan. Bake for about 1-1/4 to 1-1/2 hours, or until a wooden pick or cake tester inserted in center comes out clean.
Strawberry Rhubarb Sauce
1/2 lb. strawberries
1 lb. rhubarb
1/4 cup sugar
2 teaspoon corn starch
1 teaspoon lemon juice
1. Dice rhubarb and strawberries into similar sized 1/2 inch pieces.
2. Mix all the ingredients in a saucepan, and bring to a simmer. Simmer for 10-20 minutes (depending on what texture you want).
3. Remove from heat and cool at least 2 hours. Store sealed in the refrigerator.
When you are ready to serve, slice the pound cake and spoon the strawberry rhubarb sauce over the top.