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Rhubarb-Strawberry Cake with Clotted Cream & Lemon Curd

1 ½ teaspoons cornstarch
1/3 cup plus ½ cup granulated sugar
2 cups coarsely chopped fresh rhubarb stalks
1 vanilla bean, split
1 cup chopped fresh strawberries
1 cup AP flour
1 ¾ teaspoons baking powder
½ teaspoon table salt
1 large egg
½ cup whole milk
Zest of 1 lemon
1 stick unsalted butter, melted and cooled
Clotted cream
Lemon curd, slightly warmed
Mint leaves, for garnish

1.Preheat oven to 400 degrees F.
2. Butter the sides and bottom of an 8-inch baking dish.
3. Place the water, cornstarch. 1/3 cup of the sugar and the vanilla bean in a medium saucepan over medium high heat, add the rhubarb and bring to simmer, stirring constantly and let cook for 5 minutes. Remove from the heat and stir in the strawberries. 
4. Whisk together the flour, baking powder, salt and the remaining 1/2 cup of sugar in a small bowl. Whisk together the egg, milk, zest and butter in a large bowl, then add the flour mixture and whisk until just combined. 
5. Add ½ of the fruit mixture to the bottom of the baking dish, pour the pour the batter evenly over. Drizzle the remaining fruit mixture evenly over the top of the batter and bake until a toothpick inserted into the center of the cake come out clean, about 25 minutes. Remove from the oven and let cool 10 minutes before serving. Serve on a plate with a large dollop of clotted cream and a drizzle of warm lemon curd.

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