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Rhubarb

Strawberry Rhubarb Sauce on Berry Blue Cake

July 2, 2014 by Kay Leave a Comment

Strawberry Rhubarb Sauce is a sweet topping with a hint of cinnamon. Serve it on Berry Blue Cake for a festive look on the 4th of July.

Strawberry Rhubarb Sauce starts by boiling rhubarb, water, sugar and lemon zest on the stove until the rhubarb is soft. Then add in the fresh strawberries, lemon juice, cinnamon and some food coloring (to get a bright red color) and the sauce is ready to eat!

Serve this wonderful sauce on cake (see below for my easy Berry Blue Cake), ice cream, pancakes or biscuits.

Going with my theme of red, white and blue this week in honor of the 4th of July I made a quick Berry Blue Cake. It is a box cake mix with jello added in to give the blue color. Kids and adults will both love this dessert.

Enjoy!

Kay Signature

 

 

 

Print
Strawberry Rhubarb Sauce on Berry Blue Cake

Rating: 51

Strawberry Rhubarb Sauce on Berry Blue Cake

Ingredients

  • 2 cups fresh rhubarb, chopped into small pieces
  • ¾ cup water
  • 1/3 to ½ cup sugar
  • Grated peel of 1 small lemon
  • Pinch of salt
  • 1 ½ cups fresh strawberries, cut into small pieces
  • Juice of ½ the lemon
  • ¼ tsp. cinnamon
  • 4 drops red food coloring, optional

Instructions

  • In a small saucepan, add the rhubarb, water, sugar, lemon peel and salt; stir to combine. Over medium high heat, bring the mixture to a boil. Reduce the heat to low and cook uncovered for 10-12 minutes, until the rhubarb is soft.
  • Remove the pan from the heat and stir in the strawberries, lemon juice, and cinnamon, stir to combine. Add the food coloring, if you wish, stir to combine.
  • Serve over cake or ice cream.

Notes

For the Berry Blue Cake Ingredients: 1 box white cake mix, plus the ingredients indicated on the box 1 small box Berry Blue Jello Mix

Make cake according to package directions. Pour half of the batter into your cake pan. Add the dry jello mix to the other half of the batter and mix to combine. Pour the blue batter in the cake pan. Bake according to package direcitons.

3.1
https://www.lovefoodwillshare.com/strawberry-rhubarb-sauce-berry-blue-cake/

The Sauce

The Sauce

Cinnamon is delicious in this sauce.

Cinnamon is delicious in this sauce.

 

Every bite is yummy!

Every bite is yummy!

 

Red, White & Blue

Red, White & Blue

Strawberry Rhubarb Sauce

Strawberry Rhubarb Sauce

Filed Under: Condiments, Desserts Tagged With: Cake, Rhubarb, Strawberries

Individual Rhubarb Bundt Cakes

May 27, 2014 by Kay Leave a Comment

Individual Rhubarb Bundt Cakes are the perfect mix of a sweet cake and the tartness of rhubarb topped with a sweet rhubarb curd. I hope everyone enjoyed their Memorial Day weekend. The weather in Wisconsin was beautiful, I couldn’t have asked for better weather. I did spend some time in the kitchen but I also attended a birthday party for my 4 year old niece and almost 2 year old nephew. The party was outside and it’s always fun watching young kids play and entertain. My brother and sister-in-law, Dave & Kathy, are here from New Hampshire along with their daughter, Sarah, from Baltimore. When they come to town we always go out for fish, perch to be exact, because you can’t get a Wisconsin Fish Fry anywhere else! The other item they enjoy when in Wisconsin is cheese curds, deep fried to a golden brown and they go real well with the fish fry! This nice weather brings rhubarb fresh for the picking. I went and picked a bag full the other day. I froze some of it and the rest I used in today’s recipe, Individual Rhubarb Bundt Cakes. Moist, sweet lemon flavored bundt cake with tart rhubarb mixed in.

Enjoy!

Kay Signature

 

 

 

Print
Individual Rhubarb Bundt Cakes

Rating: 51

Yield: 4 Cakes

Individual Rhubarb Bundt Cakes

Ingredients

  • 1¼ cups plus 1 tbsp. flour, divided
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ cup, 1 stick, unsalted butter, softened
  • ¾ cup plus 1 tbsp. sugar
  • Zest of ½ lemon
  • 2 eggs
  • ¼ tsp. lemon extract
  • ½ cup, minus 1 tsp. buttermilk
  • 1½ cups chopped fresh rhubarb
  • 1 jar, rhubarb or lemon curd

Instructions

  • Heat oven to 350 degrees. Spray the bottom and sides of 4 1-cup mini bundt cake molds.
  • In a large bowl, whisk together 1¼ cups flour, baking powder and salt.
  • In the mixer, cream the butter, sugar and lemon zest until combined, about 2 minutes on medium speed. Add the eggs, one at a time, mixing after each one until combined. Add the lemon extract and mix until combined.
  • Alternately mix in the flour mixture and buttermilk into the batter mixture, beginning and ending with the flour mixture, mixing after each addition on low speed.
  • Toss chopped rhubarb with remaining 1 tablespoon flour. Stir half of the rhubarb into the batter.
  • Divide batter evenly among prepared mini bundt cake molds. Top evenly with remaining rhubarb.
  • Bake cakes 20 to 25 minutes until golden brown on the edges and a toothpick inserted in the center comes out clean.
  • Cool the cakes in the pan for 15 minutes. Remove the cakes from the pans and finish cooling on a wire rack.
  • When ready to serve, spoon some of the curd into the center of the cake.
3.1
https://www.lovefoodwillshare.com/individual-rhubarb-bundt-cakes/

Cake Batter

Cake Batter

Add rhubarb to the top of the batter.

Add rhubarb to the top of the batter.

Bake until golden.

Bake until golden.

Makes 4 individual cakes.

Makes 4 individual cakes.

Rhubarb Bundt Cake 11

Rhubarb Curd really takes this cake over the edge.

Rhubarb Curd really takes this cake over the edge.

Beautiful colors.

Beautiful colors.

Get some curd with each bite.

Get some curd with each bite.

Adapted from Girl Versus Dough

Filed Under: Desserts Tagged With: Cake, Lemon, Rhubarb

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