Strawberry Rhubarb Cake
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfiled Bakeware (MD)
1/4 cup water
1 1/2 teaspoons cornstarch
1/3 plus 1/2 cup sugar
1 1/2 lbs. rhubarb (about 8 stalks) sliced in 1/2” slices
2 cups sliced strawberries
1 cup all purpose flower
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 stick unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom or the seeds from 6 green cardamom pods crushed
Serving suggestions
whipped cream sprinkled with cardamom powder
vanilla ice cream
1 1/2 teaspoons cornstarch
1/3 plus 1/2 cup sugar
1 1/2 lbs. rhubarb (about 8 stalks) sliced in 1/2” slices
2 cups sliced strawberries
1 cup all purpose flower
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
1 stick unsalted butter melted and slightly cooled
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom or the seeds from 6 green cardamom pods crushed
Serving suggestions
whipped cream sprinkled with cardamom powder
vanilla ice cream
Methods/steps
Preheat oven to 400F degrees. Butter your Brookfield Bakeware No. 2.
Stir together the water, cornstarch, and 1/3 cup sugar in a medium saucepan. Add the rhubarb and coat with the mixture. Bring to a simmer, stirring constantly, and simmer for 3 minutes making sure to stir while simmering. Remove from heat. Stir in cardamom and strawberries.
In a large bowl, whisk egg, milk, melted butter and vanilla. Mix in flour until just combined.
Set aside 1 cup of the fruit mixture. Add the remainder to the buttered dish, and spread batter evenly over top. Pour the remaining fruit in a circle over the top of the batter.
Bake 30-35 minutes or until a cake tester or wooden pick inserted into the center of the cake comes out clean. Cool slightly before serving.
Stir together the water, cornstarch, and 1/3 cup sugar in a medium saucepan. Add the rhubarb and coat with the mixture. Bring to a simmer, stirring constantly, and simmer for 3 minutes making sure to stir while simmering. Remove from heat. Stir in cardamom and strawberries.
In a large bowl, whisk egg, milk, melted butter and vanilla. Mix in flour until just combined.
Set aside 1 cup of the fruit mixture. Add the remainder to the buttered dish, and spread batter evenly over top. Pour the remaining fruit in a circle over the top of the batter.
Bake 30-35 minutes or until a cake tester or wooden pick inserted into the center of the cake comes out clean. Cool slightly before serving.
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