Strawberry Rhubarb Loaf Cake Food

STRAWBERRY RHUBARB LOAF

Steps:

• Preheat your oven to 350 degrees.
• Prepare a 1 lb loaf pan (~ 9 x 5 x 3): either grease it, or line with wax or parchment paper.
• Combine the 2 tbsp cinnamon and 1/3 cup sugar, and set aside.
• In a mixer, cream the butter and sugar until smooth.
• Add the eggs and mix well.
• In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
• In measuring cup mix together the buttermilk and vanilla.
• Add the flour mix, alternating with the buttermilk, to the butter mix. Combine.
• Stir in the chopped strawberries and rhubarb.
• Add 1/2 of the batter to the loaf pan, then sprinkle on 1/2 of the cinnamon/sugar mix. Then using a fork, stir it a little into the batter.
• Add the rest of the batter and sprinkle on the rest of the cinnamon/sugar mix. Stir again, just a little.
• Bake for ~ 60 - 75 minutes, or until a toothpick inserted into the centre comes out clean.

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.

STRAWBERRY-RHUBARB LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
• Mix flour, baking soda, ginger, and salt together in a medium bowl.
• Whisk brown sugar and egg together in a large bowl; add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.

ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
• Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.

STRAWBERRY-RHUBARB ANGEL FOOD CAKE

Steps:

• Combine rhubarb and the juice of one orange (juice should equal at least 1/4 cup liquid- if additional liquid is needed, add water to make 1/4 cup).
• Add 1/2 cup sugar, cover and cook over medium heat until rhubarb is tender.
• Set aside 1/2 cup sliced strawberries.
• Stir remaining strawberries into rhubarb mixture.
• Stir in a few drops red food color for eye appeal.
• Cool.
• Mixture will begin to thicken slightly.
• Slice cake horizontally to make 3 layers.
• Spoon 1/2 the filling on bottom cake layer.
• Add second layer cake and spoon on remaining filling.
• Place top layer on cake.
• Chill cream well, whip until stiff.
• Set aside.
• Beat together ricotta cheese, 4 tablespoons sugar, and the grated peel of one orange.
• Beat until fluffy.
• Fold whipped cream into whipped ricotta cheese.
• Frost the sides and top of cake with whip cream mixture.
• Garnish with remaining strawberry slices and mint leaves.
• Refrigerate until ready to serve.
• Cake is best if served same day.

STRAWBERRY-RHUBARB FLIP CAKE

Steps:

• Preheat oven to 350°. In a large bowl, mix brown sugar and tapioca. Add rhubarb and strawberries; toss to coat. Let stand 15 minutes., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer rhubarb mixture to a greased 13x9-in. baking dish; pour batter over top. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Invert each piece onto a serving plate. If desired, serve with whipped cream or ice cream.

STRAWBERRY RHUBARB DUMP CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the first seven ingredients; transfer to a greased 13x9-in. baking dish. Drizzle with 3 tablespoons butter; sprinkle with cake mix. Top with remaining butter., Bake until golden brown and bubbly, 45-55 minutes. Serve warm. Top with whipped cream, if desired.

GRANDMA MOYER'S RHUBARB AND STRAWBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Beat white sugar and eggs together in a large bowl until smooth; mix in coffee. Whisk flour, baking soda, cinnamon, and salt in a separate bowl. Beat the dry ingredients into the moist ingredients just until combined; stir rhubarb and strawberries into the batter. Pour batter into prepared cake pan and sprinkle top with brown sugar and pecans.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle comes out clean, 45 to 50 minutes.