Sift the Dry Ingredients

Sift flour, baking soda, salt. Whisk to combine and set aside.

Preheat to oven

Preheat the oven to 350 F (345 F Convection)

Spray a 9 x 13-inch baking dish with nonstick cooking spray

Make the batter

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt

To a small bowl, add eggs and oil

Stir until well combined

Add the eggs and oil mixture to the flour mixture, mixing until combined

Fold in the strawberries and rhubarb

Pour the batter into the prepared baking dish

Bake

Bake for 55-60 minutes (45-50 for convection), or until a toothpick inserted in the center comes out mostly clean

Topping

In the last few minutes of baking the cake, heat the milk, butter, and sugar in a small saucepan over medium heat until the butter and sugar have fully dissolved

Take the cake out of the oven and use fork to poke holes into the top, making between 25-30 spaced holes all the way to the bottom

Pour the milk mixture over the cake, making sure it fills the holes and covers the top

Let the cake cool a bit