Strawberry Rhubarb Courting Cake Food

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.

RHUBARB STRAWBERRY PUDDING CAKE

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter an 8-inch square glass or ceramic baking dish.
• Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
• Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
• Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
• Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly. Drizzle reserved 1/2 cup fruit mixture over batter. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes before serving.

STRAWBERRY RHUBARB CAKE WITH ORANGE

Steps:

• In a large bowl, combine rhubarb, strawberries, 2/3 cup sugar and cornstarch. Pour into an 11x7-in. baking dish., In a large bowl, cream butter and remaining sugar until light and fluffy. Add egg; beat well. Beat in orange zest and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Spoon over fruit. Bake at 350° until a toothpick inserted near center comes out clean, 50-55 minutes. Cool completely on a wire rack. If desired, serve with whipped cream and additional orange zest.

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.

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350°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.
• 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.

STRAWBERRY RHUBARB SHORTCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with butter and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
• Beat the butter in a large bowl with an electric mixer on medium speed until fluffy, about 2 minutes. Add the sugar and continue to beat until very fluffy, about 2 minutes longer. In a small bowl, whisk together the cream and eggs. Add half the flour mixture and half the egg mixture to the creamed butter and beat until combined. Repeat with the remaining flour and egg mixture. Add the lemon zest and vanilla and beat the batter on medium-high speed for an additional 1 to 2 minutes.
• Transfer the batter to the prepared cake pan, spread the top evenly and bake until a toothpick inserted into the center comes out clean and the top sprigs back to the touch, 40 to 45 minutes. Cool in the pan 10 minutes, then turn out onto a wire rack and cool completely.
• For the filling: Combine the rhubarb with 1/2 cup of the sugar and 1/4 cup water in a medium pot. Bring to a simmer over medium heat and continue to cook, stirring, until the rhubarb cooks down into a thick puree, 18 to 20 minutes. Cool completely, then fold in half of the strawberries. Stir the remaining 1 tablespoon sugar into the remaining berries.
• For the whipped cream: When ready to assemble the cake, whip the cream with the sugar and vanilla in a medium bowl with a mixer until stiff peaks form.
• Using a serrated knife, slice the cake in half horizontally and place the bottom half on a cake stand or serving plate cut-side up. Spread with 1 cup of the whipped cream, stopping about 1/2 inch from the edge of the cake, then top with the strawberry-rhubarb mixture. Place the second half of the cake cut-side dow, over the strawberry-rhubarb filling and spread the remaining whipped cream over top, going close to the edge of the cake. Garnish with the remaining sliced strawberries.

STRAWBERRY-RHUBARB "COURTING" CAKE

Steps:

• To Make Cake:
• Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Using electric mixer, beat butter until light. Add 1 cup plus 2 tablespoons sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in 2 teaspoons vanilla. Sift flour, baking powder, 1 teaspoon nutmeg and salt into medium bowl. Fold into butter mixture. Gently mix in milk.
• Divide batter between prepared pans. Bake cakes until firm to touch about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
• Split each cake into 2 layers, using serrated knife. Combine cream, 6 tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl. Beat to stiff peaks. Place 1 cake layer, cut side up, on platter. Spread with 3/4 cup compote, then 1 cup cream. Repeat layering with 2 more cake layers, compote and cream. Top with last cake layer, cut side down. Cover cake and chill 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
• Dust with powdered sugar. Arrange berries atop cake. Serve, spooning some of remaining compote over each slice.
• To Make Compote:
• Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day ahead. Keep chilled.)

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• FILLING.
• Combine rhubarb, strawberries and lemon juice in saucepan.
• Cover and cook for about 5 minutes on medium heat.
• Combine sugar and cornstarch.
• Stir into strawberry mixture.
• Bring to boil, stir constantly until thickened, remove from heat.
• CAKE.
• In large bowl, combine flour, sugar, baking powder, baking soda and salt.
• Cut in butter with pastry blender until resembles coarse crumbs.
• In separate bowl, beat together buttermilk, eggs and vanilla.
• Stir into crumb mixture.
• Spread half evenly into greased 9x13x2-inch baking dish.
• Carefully spread strawberry filling over batter.
• Drop remaining batter evenly over filling with a tablespoon.
• TOPPING.
• In small saucepan over low heat, melt butter.
• Remove from heat.
• Stir in flour and sugar until mixture is crumbly.
• Sprinkle over batter.
• Bake at 350°F for about 45 minutes, or until done.
• Cool cake on rack.
• Cut into squares to serve.