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Strawberry Rhubarb Cake

When I think about spring in New England, the first thing that comes to mind is rhubarb. I patiently wait for the farms to put up their signs saying that it's available, then I go "stalk" up.  Some gets used right away, but I freeze some for use throughout the year.  The best way to do that is to chop it in 1/2" pieces and freeze them on a single layer on a rimmed cookie sheet. Once they are solid, move them to zip top bags or vacuum seal them.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

 
We really like ours combined with strawberries, and since we're also big fans of cake, I thought I'd try a spin on one of my grandmother's recipes. It's the perfect one to showcase our sponsor Dixie Crystals, since it uses three kinds of sugar: granulated, brown, and confectioner's.  Be sure to grease and flour the pan well, or use a spray that has flour in it to avoid any possibility of sticking! You also want to be sure to keep an eye on it, and tent it with foil if it seems to be browning too quickly.


My grandmother dusted her finished cake with confectioner's sugar, but my guys love a glaze. I used vanilla extract this time around, but maple would be great too, or even orange.  I enjoyed my slice in with a cup of tea, but it would go well with coffee too. 


Thank you so much to Dixie Crystals for sponsoring #SpringSweetsWeek! I'd also like to thank Heather and Christie for all of their hard work, and all of the other Spring Sweets Week participants, my "to make" list has grown exponentially over the course of this week!  You can see what they've made today by using the links beneath the recipe.

Strawberry Rhubarb Cake

Strawberry Rhubarb Cake
Yield: 12
Author: Jolene's Recipe Journal

Ingredients

  • 1 stick butter, room temp
  • 1 cup Dixie Crystals granulated sugar
  • 1 cup Dixie Crystals brown sugar, packed
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups flour (divided)
  • 2 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 t easpoon nutmeg
  • 1 cup chopped strawberries
  • 1 cup chopped rhubarb
Glaze (optional)
  • 1/2 cup Dixie Crystals confectioner's sugar
  • 2 teaspoons water
  • 1 teaspoon vanilla

Instructions

  1. Heat oven to 350.
  2. In a large bowl, cream together butter and sugars. Beat in eggs and vanilla until well blended. In a medium bowl, combine 2 ¼ cups flour, baking soda, salt, cinnamon, and nutmeg. 
  3. Add to creamed mixture, stirring to combine thoroughly. Toss strawberries and rhubarb with remaining flour, stir into batter. . Spoon into a greased 10" bundt pan or tube pan.
  4. Bake 50 to 60 minutes or until a toothpick comes out clean when inserted near center. Cool in pan on a rack for 10 minutes, then turn out and allow to cool completely. Dust with confectioner's sugar or drizzle with maple glaze.
  5. For the glaze:
  6. Combine all ingredients until smooth. I like to use a measuring cup with a handle, makes it easy to control where the glaze is going.

Notes

Inspired by Gram O’s New England Apple Cake

Recommended Products

Calphalon Bundt Pan
USA Pan Baking Rack
Pyrex 4 cup glass measuring cup

Other recipes you may enjoy:

Lemon Raspberry Crepe Cake

Morning Glory Cake

Lavender Cardamom Biscotti

Strawberry, rhubarb,
cake, Dessert
American

Friday #SpringSweetsWeek Recipes

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

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