Rhubarb and Strawberry are a match made in heaven. I often make a rhubarb and strawberry pie which is a family fave so this is an adapted cake version.
3 stalks of rhubarb sliced into 4cm pieces
3/4 cup fresh or frozen strawberries
260g caster sugar
240g plain flour
1tbsp baking powder
1/2 tsp salt
80g softened butter
1 tsp vanilla extract
2 large eggs
Preheat oven to fan bake 150 degrees and line an extra deep 4" x 6" Fat Daddios Cake Tin (my new obsession) with baking paper.
Sift all the dry ingredients into a bowl and mix in softened butter till the mixture resembles breadcrumbs.
Whisk milk, vanilla and eggs in a separate bowl then slowly add to your dry mixture. Scrape down side of the bowl and combine till smooth.
Pour batter into lined tin then dot strawberries and rhubarb into mixture and place in preheated oven. Bake for 50-55mins or until a skewer inserted in the centre comes out clean.
Let cake rest in the tin for 10mins before turning onto a rack to cool completely.
Note that Fat Daddio tins are made of anodised aluminium giving you a lovely even bake. They prefer a lower temp and slightly longer cooking time.
Rhubarb and Strawberry Compote
1 bunch of rhubarb, cut in 2cm pieces
1 cup of fresh or frozen strawberries
juice of half an orange
1 vanilla pod, halved
3 tablespoons sugar
Combine all the ingredients in a medium pot and let simmer till rhubarb and strawberries are cooked through but still holding their shape. Set aside to cool.
This cake is delicious served simply with a side of compote and a dash of whipped cream or turn it into a celebration layer cake by splitting and piping generous amounts of cream cheese icing using our Ice It Pretty! Icing Kit.
Share this post