Rhuberry Cake

This Strawberry Cake with Rhubarb filling is perfect a refreshing and well-balanced dessert for the springtime. The cake is flavourful and moist; the rhubarb just a little bit tart; the whip-cream frosting just sweet enough.

Rhuberry Cake

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1/2 cup (1 stick) unsalted butter, melted
1 cup puréed fresh or frozen and thawed strawberries
1/2 cup coarsely chopped strawberries
1/2 cup buttermilk
slices strawberries for garnish

For Filling:
3 stalks of Rhubarb, cut into pieces
1/2 cup strawberries, cut
1/4 c. sugar (or to your liking)
2 tbs cornstarch
1/4 c. water

Frosting:
1 pint whipping cream
1 tbs vanilla extract
2-3 tbs sugar


For Filling (make first):
Add rhubarb, water and sugar to saucepan and let cook until rhubarb becomes soft. Add strawberries and cornstarch and cook until the rhubarb falls apart and the fruit mixture thickens. Pour into bowl and let cool in refridgerator for 2 hours before using.

For Cake:
Preheat oven to 350°F.

Grease and flour two 9-inch round cake pans or one 9- x 13-inch cake pan. Set aside.

Combine flour, sugar, baking powder and salt in a large bowl.

In a separate bowl, beat together eggs, 1/2 cup of the butter, 1 cup of the puréed strawberries and milk, then add to bowl with flour mixture and beat with a wire whisk until combined.

Pour batter into prepared cake pans. Sprinkle the chopped strawberries over the batter in each pan and give a quick stir. Bake for 30 to 35 minutes, or until done when tested with a toothpick. Set aside to let cool slightly, then invert cakes onto a cooling rack and set aside to let cool completely.

Level bottom layer of the cake with a knife. With the whipped cream in a pastry bag, create a wall for the filling on the base layer. Add the rhubarb filling, top with second cake and frost top with whipped cream. Garnish with strawberries.