Cake With Strawberry Rhubarb Sauce Recipes

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LEMON MERINGUE CAKE WITH STRAWBERRY RHUBARB SAUCE



Lemon Meringue Cake with Strawberry Rhubarb Sauce image

Reminiscent of a lemon meringue pie, but much easier, this delicious homemade cake is just the thing to help you celebrate!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 12

Number Of Ingredients 18

1 1/4 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup canola oil
1/2 cup fat-free (skim) milk
1 teaspoon baking powder
1 1/2 teaspoons grated lemon peel
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup fat-free egg product
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla
1 cup cut-up rhubarb (about 1/2 pound)
1/3 cup sugar
1 tablespoon cornstarch
1 tablespoon cold water
1 cup sliced strawberries

Steps:

  • Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Beat all ingredients except Meringue and Strawberry Rhubarb Sauce in large bowl with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Increase oven temperature to 400°. Make meringue. Spread over cake, sealing meringue to edge of pan.
  • Bake 8 to 10 minutes or until meringue is light brown; cool. Serve with Strawberry Rhubarb Sauce.
  • Meringue: Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla.
  • Strawberry-Rhubarb Sauce: Heat rhubarb and sugar to boiling in 1-quart saucepan; reduce heat. Mix cornstarch and 1 tablespoon cold water; stir into rhubarb mixture. Simmer uncovered about 5 minutes, stirring occasionally, until rhubarb is tender. Cool sauce. Stir in strawberries.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 19 g, TransFat 0 g

STRAWBERRY RHUBARB CAKE



Strawberry Rhubarb Cake image

Sweet strawberries and tart rhubarb are a perfect match in this simple cake.

Provided by Mary Younkin

Categories     Dessert

Time 57m

Number Of Ingredients 7

3 eggs
2 cups sugar
3/4 cup butter (softened)
1 teaspoon vanilla
2 cups all-purpose flour (see note below for gluten-free alternative)
2 cups strawberries, washed and dried as much as possible, chopped very small
1 cup rhubarb, thinly sliced and chopped

Steps:

  • Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip or shorten this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
  • Add the butter and vanilla; mix two more minutes. Add the flour and mix until just combined. Add the rhubarb and strawberries and stir to mix throughout.
  • Spread in a buttered 9x13 pan. (This is my favorite pan.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (43 minutes typically works for me.) Let cool completely before cutting into small slices. Enjoy!

Nutrition Facts : Calories 242 kcal, Carbohydrate 37 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

CAKE WITH STRAWBERRY-RHUBARB SAUCE



Cake with Strawberry-Rhubarb Sauce image

Drizzle this sweet Strawberry-Rhubarb Sauce over pieces of warm angel food cake! This satin sauce is a favorite and will make your cake burst with flavor.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 16 servings

Number Of Ingredients 7

1 pkg. (3 oz.) JELL-O Vanilla Flavor Cook & Serve Pudding
1-1/2 cups water
1 pkg. (10 oz.) frozen strawberries
1-1/2 cups frozen sliced rhubarb
1 Tbsp. lemon juice
1 Tbsp. butter
16 angel food cake slices (1/2 inch thick)

Steps:

  • Mix dry pudding mix and water in saucepan until blended. Stir in strawberries and rhubarb.
  • Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
  • Add lemon juice and butter; stir until butter is melted and sauce is well blended.
  • Spoon sauce over cake slices just before serving.

Nutrition Facts : Calories 140, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

STRAWBERRY RHUBARB UPSIDE-DOWN CAKE



Strawberry Rhubarb Upside-Down Cake image

Sweet strawberry and tart rhubarb are a pair that always harmonizes beautifully. Serve this cake with a dollop of whipped cream for the perfect spring dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 17

1 tablespoon unsalted butter, plus more for the pan
1/2 cup sugar
1 1/2 cups rhubarb, peeled, halved lengthwise and cut into 1/2-inch pieces (about 5 ounces)
1 1/2 cups strawberries, hulled and thinly sliced (about 5 ounces)
1 tablespoon cornstarch
2 tablespoons strawberry jam
Kosher salt
1 3/4 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup milk
1/4 cup sour cream
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract

Steps:

  • For the caramel topping: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
  • Stir the sugar and 1/3 cup water together in a medium saucepan over medium heat until the sugar dissolves. Cook, no longer stirring but gently swirling the saucepan occasionally, until the mixture is amber, 6 to 8 minutes. (If needed, brush any sugar crystals off the side of the pan with a pastry brush dampened with water.) Remove the saucepan from the heat, and carefully whisk in the butter (use caution; the mixture can bubble up considerably). 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).
  • Toss the rhubarb and strawberries in a medium bowl with the cornstarch, strawberry jam and a pinch of salt. Spoon on top of the caramel sauce and smooth into an even layer. Set aside.
  • For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
  • Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, and mixing until just incorporated.
  • Pour the batter over the rhubarb and strawberries in the cake pan and spread evenly. Bake until the cake is golden brown, bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 55 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 1 hour. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, fruit-side up. Let cool completely. Cut into wedges, and serve.

ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE



Angel Food Cake with Strawberry-Rhubarb Sauce image

Provided by Food Network Kitchen

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

1 cup granulated sugar
5 green cardamom pods
1 pound rhubarb (about 3 large or 6 small stalks), sliced 1/2 inch thick (about 4 cups)
1 cup sliced strawberries
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cardamom
1 store-bought angel food cake

Steps:

  • Combine the granulated sugar, 1/2 cup water and the cardamom pods in a large skillet. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 8 minutes. Add the rhubarb and cook, stirring, until just starting to break down, about 5 minutes. Transfer to a shallow dish and let sit until cooled, about 1 hour. Stir in the strawberries.
  • Beat the heavy cream with the confectioners' sugar, vanilla and ground cardamom in a large bowl with a mixer until medium peaks form. Slice the angel food cake and top with the strawberry-rhubarb sauce and spiced whipped cream.

STRAWBERRY RHUBARB SAUCE



Strawberry Rhubarb Sauce image

This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 cups.

Number Of Ingredients 10

2-1/2 cups chopped fresh or frozen rhubarb (1-inch pieces)
1 cup water
1/2 cup sugar
2 tablespoons grated lemon zest
1/4 teaspoon salt
1 cup sliced fresh or frozen unsweetened strawberries
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
3 to 4 drops red food coloring, optional
Pound or angel food cake

Steps:

  • In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.

Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

STRAWBERRY RHUBARB SHORTCAKES



Strawberry Rhubarb Shortcakes image

Categories     Cake     Milk/Cream     Mixer     Fruit     Dessert     Bake     Mother's Day     Strawberry     Spring     Chill     Rhubarb     Gourmet

Yield Serves 6

Number Of Ingredients 20

For the filling
1 1/2 pounds rhubarb, trimmed and cut into 3/4-inch pieces (about 4 cups)
1/3 cup sugar
2 tablespoons fresh orange juice
1 pint strawberries, hulled and sliced
For the shortcakes
2 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon double-acting baking powder
1 1/2 teaspoons cardamom
1 1/2 tablespoons freshly grated orange zest
1/2 stick (1/4 cup) cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening
1/4 cup milk
1 large egg
1 teaspoon vanilla
1 cup well-chilled heavy cream
1 to 2 tablespoons sugar, or to taste
1/2 teaspoon orange-flower water (available at specialty foods shops) or vanilla, or to taste

Steps:

  • Make the filling:
  • In a heavy saucepan combine the rhubarb, the sugar, and the orange juice and simmer the mixture, stirring occasionally, for 5 to 10 minutes, or until the rhubarb is tender. Transfer the mixture to a bowl, stir in the strawberries, and let the mixture cool. Chill the filling, covered, for at least 2 hours or overnight.
  • Make the shortcakes:
  • Into a bowl sift together the flour, the sugar, the salt, the baking powder, and the cardamom and blend in the orange zest, the butter, and the shortening until the mixture resembles meal. In a small bowl whisk together the milk, the egg, and the vanilla, add the milk mixture to the flour mixture, and stir the mixture with a fork until it just forms a dough. Turn the dough out onto a floured surface and knead it gently for 20 seconds. Pat the dough into a 6-inch round, cut it into 6 wedges, and transfer the wedges to a buttered baking sheet. Bake the shortcakes in the middle of a preheated 425°F. oven for 12 to 15 minutes, or until they are golden, transfer them to a rack, and let them cool.
  • In a bowl with an electric mixer beat the cream until it just holds soft peaks and add the sugar, beating. Beat in the orange-flower water and beat the cream until it holds stiff peaks. Split the shortcakes horizontally with a fork, arrange the bottom halves on 6 plates, and spoon the filling over them. Spoon the whipped cream over the filling and cover it with the top halves of the shortcakes.

STRAWBERRY-RHUBARB LOAF CAKE



Strawberry-Rhubarb Loaf Cake image

Adapted from a rhubarb tea cake recipe, this moist loaf cake is a perfect afternoon treat.

Provided by Musie

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
1 cup brown sugar
1 large egg
½ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped fresh rhubarb
1 cup chopped fresh strawberries
½ cup ground almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan.
  • Mix flour, baking soda, ginger, and salt together in a medium bowl.
  • Whisk brown sugar and egg together in a large bowl; add buttermilk, oil, and vanilla extract. Gently stir in dry ingredients. Add rhubarb, strawberries, and almonds and mix until just combined. Scrape batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 70 to 75 minutes.

Nutrition Facts : Calories 328.1 calories, Carbohydrate 49.8 g, Cholesterol 23.9 mg, Fat 12.4 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 264 mg, Sugar 29.2 g

STRAWBERRY RHUBARB CHIFFON CAKE



Strawberry Rhubarb Chiffon Cake image

A vintage-inspired pretty-in-pink chiffon cake with fresh strawberry and rhubarb is the perfect way to celebrate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h55m

Yield 20

Number Of Ingredients 17

1 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup vegetable oil
6 egg yolks
10 strawberries, pureed in blender or food processor (about 3/4 cup)
22 drops red liquid food color
6 egg whites
1/2 teaspoon cream of tartar
1 cup frozen cut rhubarb, thawed, drained or chopped fresh rhubarb
2 teaspoons grated lemon peel
1/4 cup granulated sugar
1 tablespoon water
1 1/2 cups quartered strawberries
1 cup whipping cream
1 1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix flour, baking powder, salt and 1/2 cup of the granulated sugar until blended. Add oil, egg yolks, pureed strawberries and food color. Beat with electric mixer on medium speed about 2 minutes or until blended; set aside.
  • Wash and dry beaters. In medium bowl, beat egg whites and cream of tartar with electric mixer on medium speed about 1 minute 30 seconds or until soft peaks form. Gradually add the remaining 3/4 cup granulated sugar. Beat until stiff peaks form. Fold one-third of the egg white mixture into the egg yolk batter gently but thoroughly. Fold in remaining egg white mixture. Pour into ungreased 10-inch angel food (tube) cake pan. Tap pan on counter to remove air bubbles.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof bottle or funnel. Let hang about 2 hours or until cake is completely cool.
  • Meanwhile, in 1-quart saucepan, heat rhubarb, lemon peel, 1/4 cup granulated sugar and the water to boiling over medium heat. Reduce heat to medium-low; simmer until soft and cooked through, about 3 minutes. Remove from heat; set aside to cool, about 30 minutes. Stir in quartered strawberries.
  • In medium bowl, beat 1/2 cup of the whipping cream and 1 tablespoon of the powdered sugar until stiff peaks form. Fold in 1/2 cup of the cooled strawberry-rhubarb mixture. Reserve remaining mixture for top of cake.
  • Place cake top side down on serving platter. Cut 1-inch layer off top of cake; set aside. Cut tunnel into cake 1 inch deep and 1 inch wide; discard tunnel scraps. Fill tunnel with strawberry-rhubarb cream mixture. Replace top of cake.
  • To make glaze, stir together remaining 1/2 cup whipping cream and remaining powdered sugar (almost 1 1/2 cups) in medium bowl until smooth. Spoon glaze over top of cake, letting it run down side. Top with reserved strawberry-rhubarb mixture just before serving.

Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 28 g, TransFat 0 g

STRAWBERRY-RHUBARB "COURTING" CAKE



Strawberry-Rhubarb

Categories     Cake     Milk/Cream     Berry     Dairy     Fruit     Dessert     Bake     Valentine's Day     Strawberry     Spice     Spring     Winter     Chill     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 10

Number Of Ingredients 21

For cake:
1 cup (2 sticks) unsalted butter, room temperature
1 cup plus 8 tablespoons sugar
4 eggs
3 teaspoons vanilla extract
2 3/4 cups all purpose flour
4 teaspoons baking powder
2 teaspoons ground nutmeg
1 teaspoon salt
1/4 cup milk
1 1/2 cups chilled whipping cream
Powdered sugar
1 1-pint basket strawberries, stemmed
For Compote:
Makes about 3 1/2 cups
4 cups 1/2-inch-thick rhubarb slices (about 1 generous pound)
1/2 cup sugar
2 tablespoons water
1 16-ounce package frozen sliced sweetened strawberries, thawed
1/2 teaspoon vanilla extract
1/2 teaspoon ground nutmeg

Steps:

  • To Make Cake:
  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment. Using electric mixer, beat butter until light. Add 1 cup plus 2 tablespoons sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in 2 teaspoons vanilla. Sift flour, baking powder, 1 teaspoon nutmeg and salt into medium bowl. Fold into butter mixture. Gently mix in milk.
  • Divide batter between prepared pans. Bake cakes until firm to touch about 30 minutes. Cool cakes in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
  • Split each cake into 2 layers, using serrated knife. Combine cream, 6 tablespoons sugar, 1 teaspoon vanilla and 1 teaspoon nutmeg in bowl. Beat to stiff peaks. Place 1 cake layer, cut side up, on platter. Spread with 3/4 cup compote, then 1 cup cream. Repeat layering with 2 more cake layers, compote and cream. Top with last cake layer, cut side down. Cover cake and chill 1 hour. (Can be prepared 6 hours ahead. Keep refrigerated.)
  • Dust with powdered sugar. Arrange berries atop cake. Serve, spooning some of remaining compote over each slice.
  • To Make Compote:
  • Combine rhubarb, sugar and water in heavy medium saucepan. Bring just to boil. Reduce heat, cover and cook just until rhubarb is tender, about 5 minutes. Remove from heat; mix in berries, vanilla and nutmeg. Chill until cold. (Can be made 1 day ahead. Keep chilled.)

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From foodnetwork.ca


HOW TO MAKE RHUBARB CAKE AND RHUBARB SAUCE - THE SELF …
Preheat oven to 350 degrees F and grease a 9 x 13" cake pan or two 8" round cake pans. In a medium mixing bowl, sift together the flour, baking powder, and salt. Add the sugar and combine. Add the milk, vegetable oil, molasses, and vanilla and beat with electric mixer until combined. Scrape the sides and bottom to incorporate all dry ingredients.
From theselfsufficienthomeacre.com


STRAWBERRY RHUBARB SPICE CAKE RECIPE | GET CRACKING
Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) square nonstick pan. In a small bowl, whisk together flour, cinnamon, baking powder, nutmeg, baking soda, cloves and salt.
From getcracking.ca


STRAWBERRY RHUBARB SAUCE CAKE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


RHUBARB CAKE WITH VANILLA SAUCE - THE RECIPE REBEL
2019-04-12 Rhubarb Cake with Streusel. Preheat the oven to 350 degrees and lightly grease a 9×9″ or 9×13″ pan (both work fine — if you use a 9×13″ it will bake for less time and be a shorter cake.) In a large bowl, whisk together the oil and sugar for 1-2 minutes. Add buttermilk, egg and vanilla and whisk until smooth.
From thereciperebel.com


STRAWBERRY RHUBARB UPSIDE DOWN CAKE - SPEND WITH PENNIES
2014-07-09 Preheat oven to 350°F. Toss rhubarb, strawberries & flour in a small bowl. Pour 1/4 cup melted butter into a 9" round pan. Top with brown sugar and strawberry/rhubarb mixture. For the batter, combine melted butter & sugar. Stir in egg & 1 tablespoon lemon juice. In a small bowl, combine flour, baking powder, lemon zest & a pinch of salt.
From spendwithpennies.com


EASY RHUBARB STRAWBERRY CAKE RECIPE - DELISHABLY
Mix the cake batter according to directions on the box. Pre-heat the oven to 350 degrees. Grease a 10-inch round cake pan. First, put the chopped rhubarb and strawberries into the pan. Add the sugar and gelatin to the mixture and stir together. Finally, pour the cake mixture over the top. Bake at 350 for 45 minutes.
From delishably.com


HOMEMADE STRAWBERRY RHUBARB PUDDING CAKE - GRUMPY'S …
2020-04-29 Instructions. Preheat oven to 350 degrees. In a large saucepan, combine rhubarb, strawberries, and 1 cup of sugar. Cook over medium heat for 12 minutes, or until fruit is tender. In a small mixing bowl, cream the butter, and remaining sugar. Beat in egg and vanilla. Combine the flour, baking powder, and salt.
From grumpyshoneybunch.com


OUR FARM RHUBARB SAUCE CAKE - NELSON FARMS
2019-03-13 Preheat oven to 350 degrees. Cream sugar and butter. Add eggs, flour, baking powder, and salt. Beat well. Spread into 9″ round. Pour rhubarb sauce on top. Mix topping ingredients and sprinkle on top of cake. Bake 1 hour.
From nelsonfarms.org


STRAWBERRY RHUBARB ALMOND CAKE - COOKIE AND KATE
2015-05-09 Instructions. Preheat the oven to 325 degrees Fahrenheit with a rack in the middle and a rack in the upper third of the oven. Grease a round 9-inch springform pan or cake pan and dust with almond flour/meal. Line a large, rimmed baking sheet with …
From cookieandkate.com


ALMOND CAKE WITH STRAWBERRY-RHUBARB COMPOTE - SMITTEN KITCHEN
2008-04-21 Make the cake. 1. Preheat the oven to 350°F (175°C). Butter and flour four 4-by-1 3/4-inch-high miniature springform pans or butter and flour the bottom and sides of an 8-inch round cake pan. If using the 8-inch pan, line its bottom with a circle of parchment paper; this isn’t necessary with the small pans. 2.
From smittenkitchen.com


ANGEL FOOD CAKE WITH STRAWBERRY-RHUBARB SAUCE RECIPE | KITCHEN …
To make the perfect Angel Food Cake with Strawberry-Rhubarb Sauce we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 1 hr 25 min. This Angel Food Cake with Strawberry-Rhubarb Sauce will produce enough food for 6 to … Angel Food Cake with …
From kitcheninfinity.com


COUNTRY RHUBARB CAKE WITH BUTTER SAUCE RECIPE | LAND O’LAKES
STEP 1. Heat oven to 350°F. Grease 8-inch square baking pan; set aside. STEP 2. Combine all cake ingredients except rhubarb in bowl. Stir in rhubarb. Pour into prepared pan. Bake 40-50 minutes or until toothpick inserted in center comes out clean. STEP 3.
From landolakes.com


STRAWBERRY RHUBARB BUNDT CAKE WITH YOGURT - WHERE IS MY SPOON
2021-05-26 Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit and prepare the pan. Chop rhubarb, mix with a little sugar and cinnamon, set aside. Chop strawberries and set them aside. Separate the eggs, beat egg whites until stiff, set …
From whereismyspoon.co


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