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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