It's rhubarb season and I can't stop baking with it! I've made some pretty scrumptious baked goods with it, but so far my favorite has been a cake that I have adapted from YMC's website. It's sweet, tart, and dense. Perfect served as breakfast or desert! Enjoy!!
Strawberry Rhubarb Cake
2/3 c. butter, softened
2 eggs
1 1/4 c white sugar
1 1/4 c brown sugar
2 cups flour
1 tsp baking powder
1/2 tsp salt
2/3 cup whole milk
1 1/2 tsp vanilla
Strawberry Rhubarb Topping
2 cups fresh strawberries, chopped
1 1/2 cup rhubarb, chopped
2 Tbs Honey
2 Tbs water
*For cake, Mix dry and wet ingredients separately then combine.
*Pour into a greased loaf pan
*For strawberry rhubarb topping, combine ingredients in a saucepan and bring to a boil. Cook until the mixture thickens. (You can add some cornstarch if it isn't getting thick, but if you cook it long enough it should thicken up)
*Once a jam-like consistency, pour the topping over the cake batter and swirl it into the batter.
*Bake in a 325 degree oven for about 1 1/2 hours. Cover with tinfoil the last 15-20 minutes to keep the topping from burning.
*Let cook 20 minutes before taking it out of the pan.
Enjoy!!!
**adapted from: http://youngmarriedchic.com/2011/05/easy-weekend-vanilla-rhubarb-cake/
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