Photography Credit: Elise Bauer
What’s your preferred cake? Mine is strawberry rhubarb, with no question. If this’s the growing season (mid spring here), and both bananas and rhubarb are available for sale, it’s the main one cake that people must make.
Would you prepare with rhubarb. It appears as though pinkish red celery, or even the stems of really fat swiss chard.
Within the store you’ll only discover the stems, because the eco-friendly foliage is poisonous. The stems however, are tart and scrumptious, particularly when cooked right into a cake or cobbler .
I understand, it’s weird. Rhubarb is really a vegetable that behaves just like a fruit.
Rhubarb grows wild in lots of areas of the U.S. (not within Sacramento regrettably). My dad remembers as he would be a kid in Minnesota, picking it in the backyard and dipping the raw stems in sugar to consume, like nature’s form of a jolly rancher chocolate.
Rhubarb likes to be combined with bananas, inside a cake, they’re BFFs. The tartness from the rhubarb just intensifies the taste from the bananas.
Strawberry Rhubarb Cake Recipe
- Prep time: 25 minutes
- Prepare time: one hour
Quick cooking tapioca is effective like a thickener for pies, especially strawberry rhubarb. Though when the cake continues to be warm whenever you work, it will likely be just a little runny. Without having use of quick tapioca, you should use corn starch as an alternative, same amount.
Ingredients
- 3 1/2 cups rhubarb stalks reduce 1/2 inch pieces (Trim away and discard the leaves that are poisonous trim ends.)
- 2 cups bananas, stemmed and sliced
- 3/4 cup to at least one cup sugar (for the way tart/sweet you want your cake)
- 4 tablespoons quick cooking ("minute") tapioca
- 1/4 teaspoon of salt
- 1 teaspoon of orange zest
- 1 double crust cake dough recipe * for any 9 inch cake (or perhaps your favorite cake crust recipe)
(If creating a ten inch cake, or simply want more filling, use 4 glasses of rhubarb, 2 1/2 cups bananas, and as much as 1 1/4 cup of sugar)
*Here's my personal favorite cake dough recipe. Inside a large bowl whisk together 2 cups flour, a teaspoon salt, 2 teaspoons of sugar. Towards the flour mixture add 1 cup butter (2 sticks) of butter that's been reduce cubes. Make use of your hands to squish the flour and butter together til you have what resembles a rough meal with a few pea-sized items of butter. For this mixture add 1/2 cup sour cream. Make use of a fork to include. Then form a sizable ball of dough using the mixture. Reduce two even pieces. Form each bit right into a disk, wrap with plastic wrap and refrigerate for half an hour.
Method
1 Preheat oven to 400°F.
2 Toss rhubarb and bananas with sugar, tapioca, salt, zest: Inside a large bowl, lightly combine the rhubarb and also the bananas using the sugar, tapioca, salt, and orange zest. Let take ten minutes.
3 Unveil 1 pastry dough disk, line cake dish, fill with strawberry rhubarb filling: Unveil your pastry dough and line the foot of a cake dish by using it. Trim to at least oneOr2 inch in the edge.
Put the filling right into a pastry lined cake dish.
4 Unveil second dough disk, place on the top of filling, trim, crimp, score: Unveil the 2nd pastry dough and put within the cake. Trim the perimeters for an inch in the fringe of the cake dish.
Tuck the very best crust edges within the bottom crust edges and employ your fingers or perhaps a fork to crimp the bottom and top edges together.
(If you would like, for any nice glaze in your cake, make use of a pastry brush to clean a skinny layer of egg white-colored or cream over the top cake.)
Cut slits within the top for that steam to flee.
5 Bake: Place cake around the middle rack of the 400°F oven, having a baking sheet on the lower rack to trap any juices that may spill over.
Bake for 25 minutes at 400°F, then reduce heat to 350°F, and bake yet another 40-50 minutes longer (50 to an hour longer if carrying out a 10-inch cake).
The cake is completed once the crust is nicely browned and also the filling (that you could look out of the venting holes) thick and bubbly. Remove from oven and let awesome on the rack.
Serve warm or cold. Should you choose awesome to 70 degrees, the juices may have additional time to thicken.
Hello! All photos and content are protected. Don't use our photos without prior written permission. If you want to republish this recipe, please rewrite the recipe in your unique words and link to Strawberry Rhubarb Cake on Simply Recipes. Thanks!
If one makes this recipe, snap a pic and hashtag it #simplyrecipes — We like to call at your creations on Instagram. Facebook. Twitter !
The Rhubarb Compendium - a great website about rhubarb.
Perfect Cake Crust - recipes for those-butter and a mixture of butter and shortening cake crusts
No Fail, Flakey Cake Crust - my easiest cake crust recipe, using sour cream rather water
- Tamala Van Dierendonck
Your cake was delicioso! And also the sour cream crust am light and heavenly! Appreciate discussing this recipe!
- This summer 11, 2016
Scrumptious re!cipe. I've made strawberry,-ruhbarb pies before, however, this is actually the best. I additionally made the cake crust, tender, tasty and flacky. I'm a cinnamom person and did combine it with the crust. Butter on the top of filling too. Appreciate an excellent dessert.
nd did
- This summer 2, 2016
I chose to make this yesterday. Strawberry Rhubarb is my DH favorite cake. Drum roll please&.....DH stated it had been the very best Strawberry Rhubarb cake he's been on his existence! Used to do use my very own crust recipe and I didn't come with an orange and so i used lemon zest. Just great recipe.
My loved ones loves this cake! I've been causeing this to be cake because you first published the recipe which is my hubby’s very favorite. He requests it whenever cake may be within the offing, including Thanksgiving and xmas, which initially posed an issue because of rhubarbs periodic availability. I attempted freezing it, however when thawed the scrumptious tartness was all within the liquid, which made the cake filling way too soupy if incorporated and far to bland if drained. I solved my problem by utilizing all the liquid and precooking the filling with three tablespoons corn starch. Incidentally, this solved my problem of overcooking the crust or getting the filling boil over. I've attempted various levels of corn starch and tapioca have discovered that three tablespoons corn starch cooked within the filling contributing to a tablespoon of tapioca included before adding it towards the crust produces a nicely set cake that isn't too jellied. Oh, and that i usually create a ten inch cake.
An ideal recipe from the perfect person. Ideal for National Cake day inside a mere couple of days. Missing you, Miss Elise!
