Your email address will not be published. In a large bowl or the bowl of a stand mixer, cream the butter, sugar, and vanilla on medium speed (I use 4 on my mixer) until light and fluffy. The fruit gets cooked down until it’s a loose jam consistency that we can chill in the fridge. Bake in the oven for 10 minutes then remove from the oven and add the strawberries to the tray. The silver lining of all this insanity is that there’s a strawberry rhubarb layer cake today, and it’s as pretty as it is delicious and equally appropriate for the season. Based off Bon Appetit’s Strawberry and Rhubarb Crumble, my new cake has tender white cake layers, a strawberry and rhubarb filling, a cinnamon oat crumble and a whipped vanilla bean buttercream. For 3 6” cakes, this will take about 25-27 minutes. The prospect of life as a family of 5 is currently blowing my mind, and I’m equal parts nervous-sweating and excited all at once. The dam can be narrow but should be about ¼-1/2” tall. Mix rhubarb and strawberries in a bowl and add some sugar and mix it properly. You can test this by carefully rubbing a little bit of the liquid in the pot between two fingers- it should feel smooth. Rhubarb Season. Set aside in the refrigerator. Completely ice the cake with the whipped cream. Strawberry-rhubarb layer cake recipe. Happy hump day and happy baking! Enjoy them both in this elegant layered angel food cake. 1 orange; 3 1/2 cups granulated sugar; 2 lbs. Rhubarb Dream Cake Recipe: It’s rhubarb season which means I’m baking up all the rhubarb recipes I’ve flagged in my vintage cook books throughout the entire year. Ingredients. The frosting is a jam buttercream! Beat in the mixer for an additional minute until smooth and combined, and add a tablespoon of milk or water as needed to get the right consistency for spreading. Drain and discard juice. Butter, sugar, oats, and flour come together with a bit of cinnamon and ginger. Strawberry Coconut Chia Seed... Southern Strawberry-Pineapple... Add a photo Comment Send Print Ingredients . Set aside. :). Set the oven at 425 degrees; Mix the other ingredients like corn starch, fruit juice, vanilla, salt. Please visit our, Follow Ricardo's TV show on Radio-Canada.ca (available in French only), © 2020 Ricardo Media Inc. All rights reserved. If you read Posie Get Cozy, she’s always creating these beautiful cakes with icing just in between the layers and on the top. Ingredients: About 6 short stalks rhubarb; 1/2 cup water; 1/2 cup organic cane sugar; 1lb strawberries; Method: Heat water and sugar in a heavy-bottomed pot on medium heat, whisking sugar to dissolve, and bring up to a low boil. This jam will keep in the fridge for approximately 2-3 weeks. It's a great summertime dessert to finish out a special day. Rate this recipe. Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful; the pan will be very hot from the caramel). We stack the cake as usual, using a bit of frosting to dam in the jam and streusel filling. This jam … 5 cups chopped rhubarb; 1 4 oz. Allow it to simmer for about 10-15 minutes until the rhubarb and berries have broken down and the mixture is approximately applesauce consistency. This is a simple buttermilk cake made with butter, eggs, and flour. Going to make this cake for my mom’s 86th birthday. Cover with the last slice. Good Morning! Spoon jam inside of the dam just barely under the top of the dam and then sprinkle streusel on top. 1 cup (140 g) unbleached all-purpose flour, 2 cups (270 g) strawberries cut into pieces, 2 cups (260 g) rhubarb cut into ½-inch (1 cm) pieces. Learn how to cook great Strawberry-rhubarb layer cake . In a sauce pan, combine water, cornstarch and white sugar. The sauce sinks to the bottom, forming a pudding … Information will not be posted to Facebook without your permission. Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. 3. Stir to combine and continue stirring regularly until all of the sugar has dissolved. Level the cakes using a serrated knife. Yes, it’s as sweet, salty, and fruity-delicious as it sounds, and you’re definitely going to want to read all about it. Allow the cakes to cool completely before assembling. This a quick recipe because you use boxed cake mix. Stir in 2 cups of granulated sugar and cook on medium-high until the sugar dissolves, stirring occasionally. The fruit gets cooked down until it’s a loose jam consistency that we can chill in the fridge. Remove from heat and place in a heat-proof bowl to cool in the fridge. Cook time: 45 minutes. Meanwhile, trim ends of rhubarb and, if desired, peel of thick outer layer. My camera is currently caked in frosting and shards of shredded coconut, sticky and dirty from an overhaul of photoshoots, and my computer desktop is covered in a whole bunch of words, photos, and ingredients lists that I plan to share in the future. At low speed, drizzle in the oil. Cake. Allow to cool completely before using or storing. This jam can be used on scones, as a filling, or even as an ice cream topping! Now layer a pan with fruit filling. When you’re buying your rhubarb, look for the brightest red pieces you can find. To make this strawberry rhubarb layer cake, we start with a quick jam. You’ll likely need an additional 2-3 tablespoons of jam to thin the buttercream out to spreading consistency. Strawberry Rhubarb Dump Cake Recipe. Spoon on top of the caramel sauce and smooth into an even layer. Refrigerate for 4 hours or until completely chilled. Pray for me. Your comment must comply with our netiquette. I love creative recipes suitable for life’s moments.Read more. This luscious vanilla cake, layered with fresh … Set oven to 170 ° C. Place the rhubarb on a lined baking tray and sprinkle with sugar. Refrigerate for 2 hours before serving. Bake for 40-50 minutes, or until very lightly … 4.6 / 5 (10 Votes) 1 Picture. You can make this filling up to 3 days before making the cake. Set aside. I chilled the sauce in the fridge until ready to use. For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round … For your summertime entertaining purposes, I have the prettiest pink-hued strawberry rhubarb layer cake. It’s a fairly easy buttercream to prepare and work with, so I hope you enjoy it as much as I do. Number of servings Cost per serving $1.08 view details. Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec. Combine all of the ingredients in a medium-sized pot over low heat. Butter and line the bottom of two 8-inch (20 cm) springform pans with parchment paper. https://www.delish.com/.../strawberry-rhubarb-layer-cake-recipe-ghk0414 In a bowl, whip the cream, sugar and vanilla extract until stiff peaks form. If you’re in need of a towering cake to make these toasty May days even more beautiful, please give this strawberry rhubarb layer cake a try! Set aside in the refrigerator. Choose the less attractive layer and gently spread about 2/3 of the the rhubarb filling over it. Flavor combinations such as strawberry and rhubarb are classics for a reason--they taste great together! Stir to combine and add the ¼ cup of jam. This site uses Akismet to reduce spam. Now set it aside for 1 hour. Stir the strawberries into the rhubarb. Combine strawberries and rhubarb and place on top of the bottom layer. We’ve spent the past few weeks nesting like crazy to get the big kiddos situated in their rooms and to prepare the nursery as much as possible. 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