Two of our favorite ingredients are in season right now!!...Strawberries and Rhubarb, A match so heavenly we married them to produce one of our best selling syrups! It has like all our other syrups a multitude of uses... This yummy cake is perfect for an early summer picnic!
1 cup sugar
1/2 cup butter
2 tsp vanilla extract
1 1/2 all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup milk
Fresh Strawberries (local, farmers market unrefrigerated are the best if it's the right time of year)
1 1/2 cup whipping cream
4 tbs sugar
5oz Strawberry Rhubarb Simple Syrup
Start with the cake and while thats baking you can be making your rhubarb fool
Cream the butter and sugar in the mixer
Add eggs and vanilla, Whip up
Mix all dry ingredients on a separate bowl
Add to mixer bowl, alternating the milk with the dry ingredients
Do not over mix
Pour out into a 9'' round cake pan that has been adequately greased
Bake for 35 mins @ 350 degrees Farenheit
Whilst the cake is baking you can also cook the rhubarb in the oven.
Cut rhubarb stalks into coins and place in a baking dish sprinkle sugar over and the zest of a lemon, cover with lid or foil and cook for 30 mins.
When it's lovely and soft and aromatic sieve out the juice and keep for future uses...
When the cake and rhubarb is cool whip up the cream to soft peaks
divide the cream between two bowls and fold the Rhubarb into one.
In another Bowl roughly chop up a punnet of strawberries and let sit in some Bang Candy Strawberry Rhubarb simple syrup
Time to assemble the cake!!
Cut the cake laterally and place one half on a plate
Heat up 4 oz of Strawberry Rhubarb Simple Syrup and drizzle half over the dry cake.
Let cool, add the rhubarb fool, spoon half the strawberries over and add the next layer of cake.
Poke the top layer of cake all over with a skewer and drizzle with hot syrup
when cool add the remaining whipped cream and spoon the remaining berries ontop
Spread a beautiful picnic blanket out and delight in the beauty of fresh summer flavors!