Thursday, June 10, 2010

Strawberry-Rhubarb Cake with Rhubarb Frosting

Just one more reason summer rocks.

Strawberry-Rhubarb Cake
Adapted from Homesick Texan

8 oz. Strawberries, stems removed and chopped
1 stalk Rhubarb, chopped
2 C. plus 2 t. Sugar
2 C. Flour
1 C. Butter
2 Eggs, lightly beaten
1/2 C. Milk
1 t. Baking Soda
1 t. Vanilla

Cover chopped strawberries and rhubarb with 1/4 C. water and 2 t. sugar.  Let them sit for an hour at room temperature so they can release some of their juices.  In a blender, crush the berries on a low speed for a few seconds - simply pulse so that berries aren't completely crushed.

Preheat oven to 400 degrees.  Sift the sugar and flour together in a bowl.  Melt the butter on low in a saucepan and then whisk in the eggs, milk, vanilla, and baking soda.  Add the liquid to the flour and then stir in crushed strawberries and rhubarb.

Pour batter into greased 9x13 inch pan and bake for 25 minutes.  Cake is done when a knife comes out clean from the center.  Let it cool and then frost with rhubarb frosting (recipe below).

Notes:  If/when I make this again, I think I'll try doubling the fruit - the end cake was good but not particularly strawberry/rhubarby.  Also, while the following frosting is nicely light and sweet, I might try a cream cheese frosting with this cake in the future.  The following frosting might be better for something like an angel food cake?

Rhubarb Frosting
Adapted from Coconut & Lime

1 C. Sugar
1/4 C. Water
2 Egg Whites
1 stalk Rhubarb, chopped
1/2 t. Vanilla
pinch Salt

Beat the egg whites and salt to soft peaks using an electric mixer.  Meanwhile, in a medium saucepan, bring sugar, rhubarb and water to a boil, stirring occasionally.  Boil for about 10 - 15 minutes while continuing to stir occasionally.  Strain rhubarb.  Pour the liquid from the rhubarb into the egg whites while the mixer is running.  Continue to beat for about 5 minutes, adding vanilla after about two minutes, or until the frosting is fluffy, glossy and cool.  Spread rhubarb over cake and frost cooled cake.

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