Cake With Strawberry Rhubarb Sauce Food

STRAWBERRY RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 10-inch pie plate or tart pan.
• Using an electric mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. Add the egg, milk, and vanilla and mix until combined.
• Gradually add the flour, baking powder, salt, and nutmeg and mix until combined. Remove bowl from the electric mixer and gently fold in the rhubarb.
• Transfer batter to buttered pie plate and spread evenly. Arrange halved strawberries on top of the cake and sprinkle with an additional 2 tablespoons sugar.
• Bake the cake for 10 minutes. Reduce oven to 325 degrees and continue baking until the cake is golden brown and firm to the touch -- about 1 hour. Let cool and cut into wedges.

STRAWBERRY RHUBARB CAKE

Steps:

• Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
• Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
• Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!

STRAWBERRY RHUBARB CRUMB CAKE RECIPE

Steps:

• Heat oven to 350 F.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel).
• Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
• For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
• Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
• Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

FRESH STRAWBERRY AND RHUBARB SAUCE OVER POUND CAKE

Steps:

• In medium saucepan, combine rhubarb, sugar and juice drink; mix well. Cook over medium heat for 10 to 15 minutes or until rhubarb is tender and mixture is syrupy, stirring occasionally.
• Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour or until chilled.
• Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Cut pound cake into 16 slices. Place 2 slices on each dessert plate. Top slices with sauce and whipped cream. If desired, garnish each serving with fresh strawberry slice.

STRAWBERRY-RHUBARB SAUCE

Steps:

• Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

RHUBARB AND STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg., In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve 3/4 cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix)., Spread batter onto bottom and 1/2 in. up sides of prepared pan. Spread filling over crust, leaving a 1/2-in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture., Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers., Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.

RHUBARB AND STRAWBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rhubarb and strawberries in baking pan. Evenly spread strawberry-flavored gelatin mix over fruit, then repeat with cake mix. Pour water over cake mix layer; do not stir. Dot the top of the cake with butter.
• Bake in the preheated oven until cake is bubbly, about 20 minutes.

LEMON MERINGUE CAKE WITH STRAWBERRY RHUBARB SAUCE

Steps:

• Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Beat all ingredients except Meringue and Strawberry Rhubarb Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400°. Make meringue. Spread over cake, sealing meringue to edge of pan.
• Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
• Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
• Strawberry-Rhubarb Sauce: Heat rhubarb and sugar to boiling in 1-quart saucepan; reduce heat. Mix cornstarch and 1 tablespoon cold water; stir into rhubarb mixture. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce. Stir in strawberries.

CAKE WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• Mix dry pudding mix and water in saucepan until blended. Stir in strawberries and rhubarb.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
• Add lemon juice and butter; stir until butter is melted and sauce is well blended.
• Spoon sauce over cake slices just before serving.

STRAWBERRY RHUBARB SAUCE

Steps:

• Place rhubarb in a slow cooker.
• Combine sugar, orange peel and ginger; sprinkle over rhubarb.
• Add cinnamon stick and grape juice.
• Cover and cook on low for 5-6 hours or until rhubarb is tender.
• Stir in strawberries; cook for 1 hour longer. Discard cinnamon stick.
• Serve over cake or vanilla ice cream.

ANGIE'S EASY RHUBARB-STRAWBERRY CAKE

Steps:

• Prepare cake mix as directed.
• Pour into 9x13 or 15x10x1 inch pan.
• Drop rhubarb over cake mix.
• Sprinkle sugar over rhubarb.
• Over this sprinkle 1 small pachage strawberry Jell-o (dry).
• Bake at 350F for one hour or until cake is done.