This pound cake is a classic dessert with a twist. The cake is made with a dense and buttery crumb, infused with the sweet and tangy flavors of strawberry and rhubarb. To make the cake, cream together butter and sugar, then add eggs and vanilla. In a separate bowl, mix together flour, baking powder, and salt. Add the dry ingredients to the wet mixture, alternating with milk. Fold in the strawberry rhubarb mixture, then pour the batter into a greased loaf pan. Bake until golden brown, then let cool before serving. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
