A few years ago, I made a rhubarb and strawberry pie, even before. My daughter still raves about that pie. Yes, it was delicious, but I think it was the rhubarb-strawberry combination that made it so good. The vegetable stores in my town don’t have fresh rhubarb yet, but you can find it in the vegetable stores. Since I don’t have time to go to such stores, I use frozen rhubarb in this recipe.
Since it is a seasonal product, it is convenient to buy a few packages and store them in the freezer. You can make two dessert cakes or one large cake with a one-pound package. One cup of these fleshy leafy stems contains 25% of the daily calcium requirement and only 30 calories. To keep the calorie count low, make it with half sugar and half sweetener.
The original recipe was provided to me by a local grocer. The store gives out free recipe cards to their customers, and all the recipes we tried were great. However, I thought the recipe could be modified a bit, so I used half white flour and half wheat flour. I love vanilla so I doubled the amounts. I also used low-fat buttermilk. But the biggest change was the addition of fresh sliced strawberries.
I often run into people with nut allergies. You can also use pecans or almonds instead of walnuts. Want a taste of summer? Make this cake. It certainly looks golden, but it can also be decorated with sweetened whipped cream.
Ingredients.
- Flavored butter (½ stick) ½ cup
- 1 1/2 cups light brown (or dark brown) sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup sifted white flour
- 1 cup whole grain flour
- 1/2 teaspoon salt (or reduced salt)
- 1 teaspoon baking powder
- a cup skimmed buttermilk
- 1 1/2 cups rhubarb, cut into small pieces
- 1/2 cup quartered strawberries
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup chopped nuts (or pecans, chopped almonds)
Method.
- Preheat oven to 350° F. Coat a 13 x 9 baking sheet with cooking spray and set aside.
- Mix the sour cream and brown sugar in a medium bowl with an electric mixer.
- Add eggs and vanilla. Beat until fluffy.
- In a large bowl, whisk together white flour, salt, and baking powder.
- Add the dry ingredients to the wet ingredients, alternating with the buttermilk and flour mixture.
- Add rhubarb and strawberries.
- Pour the cake batter into the prepared pan.
- Place the pan on the center rack of the oven and bake for 45 minutes until the batter begins to pull away from the edges of the pan. This is enough time for 12 servings.
Note: Before turning off the oven, check the center of the cake with a toothpick. If the batter sticks to the toothpick, continue baking for a few minutes.
About Author
Sara is a qualified food expert at Main food line, Canada. She had graduated from the University of Cambridge. Sara loves to write about healthy nutrients which help to prevent the human body from various diseases. So people enjoy a healthy lifestyle. She is well experienced in strawberry pie and has an impressive portfolio of serving international clients.