Strawberry and rhubarb cake
- Details
- Leave a Comment
It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.
Strawberry and rhubarb cake
Time needed:
Yields: 12 servings
Calories: 199 kcal / serving
Ingredients:
1 cup = 237 ml
- 85 g butter, softened
- 1 1/2 cups flour
- 1 1/2 tsps. baking powder
- 1/4 tsp. salt
- 1 cup sugar
- 1 egg
- 1/2 cup milk
- 1 tsp. vanilla
- 2 1/2 cups hulled and halved strawberries and/or rhubarbs, , cut in chunks
- 2 tbsps. sugar for sprinkling
Directions:
- Preheat the oven to 170-180°C. Butter a 26 cm diameter cake pan.
- Sift together the flour, baking powder and salt in a bowl.
- In a separate bowl, use an electric mixer to beat the butter and 1 cup sugar. Mix until pale and fluffy, about 3 minutes.
- Add in egg, milk and vanilla, and mix.
- Gradually add in the flour mixture.
- Transfer the mix to your cake pan.
- Arrange the strawberries and/or rhubarbs as close as you can get them on the top, placing the cut sides down.
- Sprinkle evenly with 2 tablespoons sugar.
- Bake 10 minutes, then reduce heat to 160°C and bake about an hour longer, until the toothpick becomes out of the cake clean.
- Enjoy!
Source: close food blog Whisk. Write. Repeat.
Banana zucchini muffins
Author: Aušra Date: 2012-01-26 Banana makes these muffins smell very nice and zuchhini gives moisture. The good thing that you can use freezed grated zucchini (just squeeze the juice very good). Banana zucchini muffins Time …
Cream waffles
When I found this recipe I was so exited that baked them a few weekends for breakfast. Cream makes them frangible and even when they are cold they stay very tasty. I bake half of the portion but it’s enough for two kids and two parents for the light breakfast. I really recommend you!
Swirl Pumpkin Brownies
Yes, I still have pumpkin puree 🙂 And this time it’s not so healthy but very chocolate brownie. It’s really easy, just I baked 10 minutes more. The next time, I will bake only 5 minutes more. And also, when I baked it second time I used less sugar, and my big girl tasted that. My hubby also agreed that brownie second time was not so good as the first time. So the third time I won’t change anything – these proportions are really perfect!
Pumpkin muffins
In most bakings with pumpkin are used ginger, cinnamon, cloves. But my family doesn’t admire them. So I was looking for something simple but still good to our tooth. And when I found this muffins, I stopped searching. We all liked them. My kids ate them. And now I bake more and some put in a freezer for quick snack for my children before sleep.
Swirled pumpkin cream cheese cake
It looks like simple ordinary pumpkin cake, but special taste gives cream cheese. It takes cake to another level 🙂
