Strawberry Rhubarb Sonker

I learned about this recipe while listening to the Splendid Table podcast. Sonker sounded really retro, but also really intriguing. It's a baked fruit dessert with a tender-crisp crust. Eight tablespoons of butter sounded extremely decadent (can you tell this recipe is from the South?), but worth trying at least once. Since I'm always on the lookout for a way to use more rhubarb in the summer, I incorporated some tartness into the fruity mix.

Strawberry Rhubarb Sonker
Adapted from The Splendid Table
Serves 8

3 1/4 cups chopped rhubarb (stems only, the leaves are toxic)
3 1/4 cups chopped strawberries, hulls removed
1/4 cup granulated sugar
1/4 tsp salt
1/2 cup coconut sugar
1/4 cup water
3 Tblsp cornstarch

1 cup flour (use Cup4Cup for a gluten-free version)
1 tsp baking powder
1/2 cup milk
8 Tblsp butter, melted and hot
1/4 tsp vanilla extract

Adjust oven rack to the middle position and preheat to 350 degrees. Line a rimmed baking sheet with parchment paper, set a 8x8 baking dish on it.

In a large mixing bowl, combine the fruit, granulated sugar and salt. Whisk water and cornstarch together in a small bowl and add. Mix well with a spoon until all the fruit is coated.

Transfer the mixture to the 8x8 pan. Put the pan in the oven set on the baking sheet to catch any overflow. Bake for 35-40 minutes.

Remove pan from oven, stir the filling, scraping up the bottom with a rubber spatula. Whisk flour, baking powder, coconut sugar and salt in a bowl. Whisk in the milk, melted butter and vanilla until smooth. Pour the batter evenly over the filling.

Bake again for 35-40 minutes until golden brown and a toothpick inserted into the center comes out clean. Let sonker cool for 15 minutes. Serve warm or at room temperature with whipped cream or vanilla ice cream.