Today I am guest posting over at Noshing with the Nolands while its author Tara is away on vacation. She asked for a spring themed dish and nothing could suit me better as here in Delaware we are weary of endless winter. At the market I was inspired by the pairing of strawberries and rhubarb. A less familiar spring fruit, rhubarb is bracingly tart, but combining it with the strawberries mellows that assertiveness and yields a refreshingly bright dish. The pudding-like cake I created can grace a brunch buffet as easily as the dessert tray. Give a try.