Strawberry-Rhubarb Cake

 

Strawberry-Rhubarb Cake

(12 servings)

 

Ingredients:

3 large Fresh Eggs

2 cups Sugar

¾ cup Unsalted Butter, softened

1 tsp. Vanilla

2 cups All-Purpose Flour

2 cups Fresh Strawberries, chopped very small

1 cup Rhubarb, thinly sliced and chopped

Directions:

In a large bowl, beat eggs and sugar using a mixer until doubled in size, thickened and light in color (about 7 minutes).  Don’t shorten this step as the eggs act as the leavening agent.  Add butter and vanilla and beat for 2 more minutes.  Next, add flour and mix until just combined.  Now stir in the strawberries and rhubarb until well combined.  Pour batter into a buttered 9x13 baking dish spreading evenly.  Place in a pre-heated 350-degree oven for 40-50 minutes or until a toothpick inserted in the center comes out clean.  Let cake cool completely before cutting and serving.

Notes:              You can add your favorite frosting if you like but it tastes great either way.

Notes:              To make this gluten-free, substitute 1¼ cups rice flour, ½ cup potato starch, ¼ cup tapioca starch and 1 tsp. xanthan gum for the all-purpose flour.

Ideas for Future Efforts

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