Some good recipes.
Rhubarb Snack Cake with Strawberry Rhubarb Sauce
Source: Cake adapted from American Cancer Society, Kansas Division, Inc., Great Cooks in the Breadbasket p.161, Wimmer Brothers Fine Printing & Lithography, 1982.
Servings: Makes a 9x13 inch pan's worth.
Prep Time: 25 minutes
Cook Time: 35 minutesThe Cake
The Sauce
Instructions:
For the cake, preheat oven to 375F. In a stand mixer cream butter and brown sugar, then add egg, salt, cinnamon, nutmeg and vanilla and continue to beat on medium speed until the mixture lightens in color and in texture (about 2-3 minutes). Slow mixer to a stir; add buttermilk, baking soda and flour. Stir until integrated, then add the fresh rhubarb. Once the rhubarb is mixed in, spread the batter evenly into a lightly-greased 13x9 inch pan. Top with the demerara sugar and pop into the oven for 30 minutes or until a toothpick comes out clean. Let cool to room temperature before slicing.
For the sauce (and you can do this while the cake bakes), combine all ingredients into a small saucepan over medium heat. When the mixture just comes to a boil, reduce the heat to medium-low, and simmer for 10 minutes stirring occasionally so as to make sure it doesn't burn. Sauce will thicken as it cools.
To serve, cut you a big ol' slice of cake, set it next to a scoop of vanilla ice cream, and top it with the sauce.
Notes:
If you're a saucy person, you'd better go ahead and double that topping recipe. No worries if you got extra. It's swell by itself on ice cream on stirred into yogurt.
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