Menu

Strawberry and rhubarb cake

  • Strawberry and rhubarb cake
  • Details
  • Leave a Comment
  • Related Items
Strawberry and rhubarb cake


Author: Aušra

Date:

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.

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Varškės desertas su rabarbarais

Cream cheese dessert with rhubarbs

I made this dessert last year several times. But I was late to add recipe here, so it waited quietly for today.
  
I found the soft sourness of rhubarb very very delicious with cream cheese cream. Others also liked it a lot. This year rhubarbs in my garden has grown and this weekend I am going to repeat again this dessert.

Keksiukai su rabarbarais ir graikiniais riešutais

Muffins with rhubarbs and walnuts

At last this hear I grew some rhubarbs. And baked this muffins in June, but they appear on my blog only now. Sorry 🙂 These muffins are soft and I recommendto bake them in paper forms. I sprinkled some with cinnamon mixture, some didn’t. My hubby decided that with cinnamon is better. And I, cinnamon lover, can’t disagree with him 🙂

Obuoliniai sausainiai su razinomis

Apple butter cookies with rasins

These cookies are universal 🙂 I baked them several times. And one time, when I found out that we don’t have nor apple butter, nor raisins, nor nuts, I improvised and cookies we make with plum jam and poppy seeds. They turned out grate too 🙂 So I decided that these cookies are perfect when I have some jam leftovers. By the way, I used unsweetened apple jam, so if you use sweet one, then I suggest to add 50 ml less sugar.

Ratatouilletarte arba pyragėliai su daržovėmis

Ratatouilletarte or mini pies with vegetables

These mini pies are very delicious and warm, and cold. I thought I will miss meat, but I didn’t. I thought to bring them to work for lunch, but I couldn’t because we ate them all for breakfast…

Žemės riešutų sviesto avižiniai sausainiai

Peanut Butter Oatmeal Cookies

Sweet cookies with the mild taste of peanuts. And a little bit healthy because with oats 🙂 In original recipe used sugar for me was too much, so I used only white sugar and still for me cookies were too sweet. But my children ate have of cookies at once and hubby said that sweetness of cookies it just right.

WordPress Appliance - Powered by TurnKey Linux