The perfect light and fluffy strawberry rhubarb cake that with every irresistible bite, you are filled with pure Joy! No better time of year than now to make this delight, especially with fresh strawberries and if you have some rhubarb frozen or some fresh still hanging around your fridge, that is ever better!
Strawberry Rhubard Cake
Note- this recipe makes 2, small round cake pans.
Ingredients:
- 1 ½ cups organic unbleached flour (370 ml)
- 2 tsp (10 ml) baking powder
- 1/4 tsp (1m) salt
- ½ cup (125 ml) butter
- 1 cup (250 ml) cane sugar
- 3 large egg whites, room temperature
- 2 tsp (10 ml) vanilla
- 1 cup (250 ml) plus 2tbsp (30 ml) buttermilk
Cake Preparation:
- Preheat oven to 350 degrees (177C)
- Using mixer, beat butter and sugar together in a mixing bowl about 5 minutes, scrapping sides of bowl with spatula.
- Add the egg whites in one at a time, followed by vanilla.
- Put mixer and low speed add in buttermilk and dry ingredients in small amounts alternately ending all are added.
- Mix with a wooden spoon or whisk to remove any lumps.
- Divide the batter evenly between to greased small round cake pans.
- Bake for 30 minutes, or until toothpick comes out clean.
- Set aside to cool.
Strawberry Rhubarb Filling
- 1 ¼ cup (310 ml) fresh diced strawberries
- 1 ¼ cup (310 ml) diced rhubarb
- 1/3 cup (79ml) sugar
- 2 tsp (10 ml) water
Preparation:
- Combine berry sauce ingredients in a small saucepan and simmer, stirring occasional for 15 to 20 minutes.
- After mixture has cooled, use a small hand blender or bullet to puree the fruit mixture until smooth.
Strawberry Rhubarb Whipped Cream
- 1 ½ cup (370 ml) whipping cream
- 1/3-1/2 cup icing sugar (79 ml)
- Few drops red food coloring
Preparation:
- Beat whipping cream and icing sugar in a chilled bowl until soft peaks form.
- Using a wire whisk, gently fold in 1/3 cup of the strawberry Rhubarb filling.
To Assemble:
- Using a sharp serrated knife, gently level a bit of the top of the bottom cake, just enough to make it flat.
- Place bottom cake on plate or stand, top with thin layer of whip cream mixture, next, add a layer of the strawberry rhubarb filling on top, followed by another layer of the whip cream.
- Place second cake on top of bottom cake, then cover the entire cake with the strawberry rhubarb whip cream. Place the remaining whip cream in a piping bag and decorate the border and inside if desired of cake.
- Garnish with fresh strawberries, place cake in refrigerator until ready to serve.
Prep Time: 45 minutes
Cook Time: 30 minutes
Serves: 8
