Baking Bloggers this month are working from the theme "Spring Vegetables" and the Improv Cooking Challenge this week is Strawberries and Rhubarb. How perfect is that? And I checked, rhubarb is a vegetable. Which meant I got to make this delicious, tender, yeasted, German rhubarb cake, but with a Mid-western twist. Rhubarb is a really tart vegetable, one that needs a streusel topping or a lot of powdered sugar to make up for. Or in this case a delicious, fresh, strawberry sauce. Because the two are meant for each other.
3/4 c. milk
4 Tbsp. butter
1/2 c. sugar
1 (scant) Tbsp. yeast
1/2 tsp. salt
2 c. flour
1 lb. rhubarb, fresh or frozen
1/2 c. sliced almonds (optional)
2 lb. fresh strawberries
1/4 c. sugar
2 Tbsp. clear gel
In a small sauce pan over medium low, heat the milk and butter just until the butter is almost melted. remove from the heat and stir until the butter is melted in. Add in the sugar and two eggs and whisk well to combine. Whisk in the yeast and allow to sit for 5 minutes.
Mix in the flour, it will be thinner than bread dough but thicker than regular cake batter. Cover with a clean cloth and place in a dark spot away from drafts. Allow to rise for an hour.
In a greased 8x10 baking dish, add the dough and gently spread to the sides. Top with the rhubarb, some of it will overlap and it will look like too much but once it bakes it all fits. Sprinkle the almonds over the top. Cover again and allow to rise for 30 minutes.
Preheat the oven to 350.
Once the dough has risen again and the rhubarb is thawed slightly place the cake in the preheated oven. Bake for 35 minutes or until exposed bits of dough are browned and a toothpick inserted near the center comes out clean.
Remove from the oven and cool.
Top with powdered sugar and strawberry sauce.
Combine all in a food processor and pulse until the strawberries are broken down but not completely pureed. Allow to stand for 20 minutes before using.
Baking with Spring Vegetables
- Baked Mixed Veg Pasta by Sneha's Recipe
- Baked Romaine Lettuce Chips by Our Good Life
- Chicken and Asparagus Pasta Bake by Palatable Pastime
- Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
- Roasted Radish Tart by Sid’s Sea Palm Cooking
- Roasted Spring Vegetable Farro Salad by Caroline's Cooking
- Roasted Veggie Cobb Salad by Cookaholic Wife
- Spring Vegetable Gratin by A Day in the Life on the Farm
- Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories
Improv Cooking Challenge
Strawberry & Rhubarb
Strawberry & Rhubarb